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RECIPE
17 INGREDIENTS 8 STEPS 40min

Shells With Ham, Asparagus, and Lemon Cream

4.3
12 Ratings
Community Pick
A hint of lemon tossed with pasta, ham and veg makes shells with ham, asparagus and lemon cream an inviting spring dish.
Shells With Ham, Asparagus, and Lemon Cream Recipe | SideChef
A hint of lemon tossed with pasta, ham and veg makes shells with ham, asparagus and lemon cream an inviting spring dish.
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
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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
40min
Total Time
$2.83
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 2/3 cups
2 1/4 cups
Button Mushrooms , sliced, rinsed
1 cup
1 cup
Diced Ham
1/2 cup
or Reconstituted, drained, and diced dried sun dried tomatoes
1 cup
2 Tbsp
1 1/2 cups
Vegetable Broth
or Chicken Broth
1/4 cup
Half and Half
to taste
8 oz
Pasta Shells
2 Tbsp
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
575
FAT
26.0 g
PROTEIN
25.9 g
CARBS
58.4 g

Cooking Instructions

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Step 1
Drain and dice the Sun-Dried Tomatoes (1/2 cup) . Trim and cut the Asparagus (1 2/3 cups) . Zest the Lemon (1) .
Step 2
Wipe the Button Mushrooms (2 1/4 cups) clean, and slice them into bite-sized pieces.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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) .
Step 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.

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Nutrition Per Serving
Calories
575
% Daily Value*
Fat
26.0 g
33%
Saturated Fat
11.5 g
57%
Trans Fat
0.1 g
--
Cholesterol
63.0 mg
21%
Carbohydrates
58.4 g
21%
Fiber
6.6 g
24%
Sugars
10.3 g
--
Protein
25.9 g
52%
Sodium
1193.8 mg
52%
Vitamin D
0.4 µg
2%
Calcium
329.9 mg
25%
Iron
5.1 mg
28%
Potassium
635.2 mg
14%
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