RECIPE
16 INGREDIENTS8 STEPS40MIN

Shells With Ham, Asparagus, and Lemon Cream

4.3
12 Ratings
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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.
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A hint of lemon tossed with pasta, ham and veg makes shells with ham, asparagus and lemon cream an inviting spring dish.

40MIN

Total Cooking Time

16

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 2/3 cups
Asparagus , cut, trimmed
8 oz
Button Mushrooms , sliced, rinsed
1 cup
1 cup
Ham , diced
1/2 cup
Sun-Dried Tomatoes , diced, drained
Reconstituted, drained, and diced dried sun dried tomatoes
1
Lemon , zested
1 cup
2 Tbsp
1 1/2 cups
Vegetable Broth
Chicken Broth
1/4 cup
Half and Half
to taste
Salt and Pepper
8 oz
Pasta Shells
2 Tbsp
Fresh Basil , chopped
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Directions

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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) . Dice the Yellow Onions (1 cup) and Ham (1 cup) . Zest the Lemon (1) . Chop the Fresh Basil (2 Tbsp) and Italian Flat-Leaf Parsley (2 Tbsp) .
Step 2
Grate the Parmesan Cheese (1 cup) . Wipe the Button Mushrooms (8 oz) clean, 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. 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 diced onion 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 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) .
Step 8
Add vegetables and pasta to the sauce and heat through. Add grated Parmesan, basil, and parsley and stir to combine. Serve with remaining Parmesan.

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