Drain and dice the
Sun-Dried Tomatoes (1/2 cup)
. Trim and cut the
Asparagus (1 2/3 cups)
. Dice the
Yellow Onions (1 cup)
Ham (1 cup)
. Zest the
. Chop the
Fresh Basil (2 Tbsp)
Italian Flat-Leaf Parsley (2 Tbsp)
Parmesan Cheese (1 cup)
. Wipe the
Button Mushrooms (8 oz)
clean, slice them into bite sized pieces.
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.
Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add
Pasta Shells (8 oz)
and cook until al dente according to package instructions.
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 diced onion to the pan and cook until lightly browned. Transfer to the mushroom bowl.
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.
Cook until 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, and lemon zest. Season with
Salt and Pepper (to taste)
Add vegetables and pasta to the sauce and heat through. Add grated Parmesan, basil, and parsley and stir to combine. Serve with remaining Parmesan.