Ham and Vegetable Linguine Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 698
  • Fat:
  • 43 g
  • Saturated Fat:
  • 24 g
  • Cholesterol:
  • 153 mg
  • Sodium:
  • 1606 mg
  • Carbohydrate:
  • 55 g
  • Fiber:
  • 5 g
  • Protein:
  • 28 g


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Ham and Vegetable Linguine

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I've been pleasing dinner guests with this delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dish in a snap. —Kerry Kerr McAvoy, Rockford, Michigan

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 1 package (8 ounces) linguine
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium carrot, thinly sliced
  • 1 medium zucchini, diced
  • 2 cups julienned fully cooked ham
  • 1/4 cup butter
  • 1 cup heavy whipping cream
  • 1/2 cup frozen peas
  • 3 green onions, sliced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • dash ground nutmeg
  • dash pepper
  • Additional Parmesan cheese, optional

Directions:

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender.
    Add the cream, peas, onions, Parmesan, basil, salt, pepper and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently.
    Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings.


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