A hint of lemon tossed with pasta, ham and veg makes shells with ham, asparagus and lemon cream an inviting spring dish.
Total Time
40min
4.2
12 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
1 2/3
cups
Asparagus
•
1
Tbsp
Olive Oil
•
2 1/4
cups
Button Mushrooms
, sliced, rinsed
•
1
cup
Diced
Yellow Onions
•
1
cup
Diced
Ham
•
1/2
cup
Sun-Dried Tomatoes
or Reconstituted, drained, and diced dried sun dried tomatoes
•
1
Lemon
•
1
cup
Grated
Parmesan Cheese
•
2
Tbsp
Butter
•
1
Tbsp
All-Purpose Flour
•
1 1/2
cups
Vegetable Broth
or Chicken Broth
•
1/4
cup
Half and Half
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
oz
Pasta Shells
•
2
Tbsp
Chopped
Fresh Basil
•
2
Tbsp
Chopped
Italian Flat-Leaf Parsley
Cooking Instructions
1.
Drain and dice the Sun-Dried Tomatoes (1/2 cup). Trim and cut the Asparagus (1 2/3 cups). Zest the Lemon (1).
2.
Wipe the Button Mushrooms (2 1/4 cups) clean, and slice them into bite-sized pieces.
3.
In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp and tender. While asparagus blanches, fill a medium bowl with ice and water. Drain asparagus and plunge into the ice water to stop the cooking.
4.
Fill a 3-quart saucepan with water and a pinch of Salt (to taste). Heat to boiling. Add Pasta Shells (8 oz) and cook until al dente according to package instructions.
5.
Meanwhile, in a large skillet, heat Olive Oil (1 Tbsp) over medium-high heat. Add sliced mushrooms and cook until lightly browned. Transfer to a bowl. Add Yellow Onions (1 cup) to the pan and cook until lightly browned. Transfer to the mushroom bowl.
6.
Add Butter (2 Tbsp) to a pan and melt over medium high heat. Add All-Purpose Flour (1 Tbsp) and whisk to combine, stirring for one minute. Add Vegetable Broth (1 1/2 cups), a little at a time, stirring constantly.
7.
Cook until the mixture begins to thicken and takes on the consistency of a sauce. Stir in Half and Half (1/4 cup), diced sun-dried tomatoes, Ham (1 cup), and lemon zest. Season with Salt (to taste) and Ground Black Pepper (to taste).
8.
Add vegetables and pasta to the sauce and heat through. Add Parmesan Cheese (1 cup), Fresh Basil (2 Tbsp), and Italian Flat-Leaf Parsley (2 Tbsp) and stir to combine. Serve with remaining Parmesan.
Nutrition Per Serving
CALORIES
577
FAT
26.0 g
PROTEIN
26.1 g
CARBS
58.5 g
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