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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