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Creamy Pasta Primavera with Ham and Asparagus
Recipe

17 INGREDIENTS • 9 STEPS • 40MINS

Creamy Pasta Primavera with Ham and Asparagus

4.2
12 ratings
Community Pick
Community Pick
This luscious vegetable primavera has a creamy lemon sauce tossed with shell pasta and diced ham. It’s the perfect spring pasta dish for the whole family.
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Creamy Pasta Primavera with Ham and Asparagus
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This luscious vegetable primavera has a creamy lemon sauce tossed with shell pasta and diced ham. It’s the perfect spring pasta dish for the whole family.
40MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
4
US / Metric
Vegetable Primavera with Ham
Asparagus
1 2/3 cups
Asparagus, trimmed
cut into 1-inch pieces
Olive Oil
1 Tbsp
Button Mushroom
2 1/4 cups
Button Mushrooms
wiped clean, sliced into bite-size pieces
Yellow Onion
1
Medium Yellow Onion, diced
Pasta Shells
8 oz
Pasta Shells, cooked
al dente
Ham
1 cup
Diced Ham
Sun-Dried Tomatoes
1/2 cup
Diced Sun-Dried Tomatoes
drained if oil-packed, reconstituted and drained if dried
Parmesan Cheese
1 cup
Salt
to taste
Fresh Basil
1 Tbsp
Chopped Fresh Basil
optional
Italian Flat-Leaf Parsley
2 Tbsp
Creamy Lemon Sauce
Butter
2 Tbsp
Vegetable Broth
1 1/2 cups
Vegetable Broth
or Chicken Broth
Lemon
1
Lemon, zested
Nutrition Per Serving
VIEW ALL
Calories
578
Fat
26.0 g
Protein
26.2 g
Carbs
58.9 g
Add to plan
logo
Creamy Pasta Primavera with Ham and Asparagus
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
In a medium sauce pan, boil 2 cups of water. Add Asparagus (1 2/3 cups) and cook for 3-4 minutes until crisp tender. While asparagus blanches, fill a medium-sized bowl with ice and water. With a slotted spoon or spider, transfer blanched asparagus to the ice bath and plunge it into the ice water to stop the cooking.
step 1 In a medium sauce pan, boil 2 cups of water. Add Asparagus (1 2/3 cups) and cook for 3-4 minutes until crisp tender. While asparagus blanches, fill a medium-sized bowl with ice and water. With a slotted spoon or spider, transfer blanched asparagus to the ice bath and plunge it into the ice water to stop the cooking.
step 2
Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add shells and cook until al dente according to package directions.
step 2 Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add shells and cook until al dente according to package directions.
step 3
Meanwhile, In a large skillet, heat Olive Oil (1 Tbsp) over medium high heat. Add Button Mushrooms (2 1/4 cups) and cook until lightly browned 3-5 minutes. Transfer mushrooms to a bowl. Liquid will collect from the mushrooms as it sits, be sure to drain it off before adding mushrooms to the final dish.
step 3 Meanwhile, In a large skillet, heat Olive Oil (1 Tbsp) over medium high heat. Add Button Mushrooms (2 1/4 cups) and cook until lightly browned 3-5 minutes. Transfer mushrooms to a bowl. Liquid will collect from the mushrooms as it sits, be sure to drain it off before adding mushrooms to the final dish.
step 4
Add Butter (2 Tbsp) and Yellow Onion (1) to the pan and saute until the onion is softened.
step 5
Stir in All-Purpose Flour (1 1/2 Tbsp) until everything is well combined and no dry bits of flour remain. Cook and stir for one minute until bubbly.
step 6
Add Vegetable Broth (1 1/2 cups) a little at a time to the flour mixutre, stirring and scraping the pan constantly. Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in Half and Half (1/4 cup) and Lemon (1). Season with Salt (to taste) and Ground Black Pepper (to taste). Remove from heat.
step 6 Add Vegetable Broth (1 1/2 cups) a little at a time to the flour mixutre, stirring and scraping the pan constantly. Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in Half and Half (1/4 cup) and Lemon (1). Season with Salt (to taste) and Ground Black Pepper (to taste). Remove from heat.
step 7
Drain the asparagus and pat dry with paper towels.
step 8
Add the Pasta Shells (8 oz) and Parmesan Cheese (1 cup) to the sauce mixture and toss well to combine. Stir in the asparagus, mushrooms, Sun-Dried Tomatoes (1/2 cup), Ham (1 cup) to the pasta and heat through over medium heat. Stir in the Fresh Basil (1 Tbsp) and Italian Flat-Leaf Parsley (2 Tbsp) just before serving.
step 8 Add the Pasta Shells (8 oz) and Parmesan Cheese (1 cup) to the sauce mixture and toss well to combine. Stir in the asparagus, mushrooms, Sun-Dried Tomatoes (1/2 cup), Ham (1 cup) to the pasta and heat through over medium heat. Stir in the Fresh Basil (1 Tbsp) and Italian Flat-Leaf Parsley (2 Tbsp) just before serving.
step 9
Use remaining parmesan as a garnish, served on the side.
step 9 Use remaining parmesan as a garnish, served on the side.
Tags
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American
Lunch
Shellfish-Free
Dinner
Pork
Pasta
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