Ham and Broccoli Linguine Recipe

Ham and Broccoli Linguine Recipe
Ham and Broccoli Linguine Recipe photo by Taste of Home
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Ham and Broccoli Linguine Recipe

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Thyme provides an earthy flavor to this hearty pasta dish, created by our Test Kitchen. This simple meal-in-one can be on your dinner table tonight!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 ounces uncooked linguine
  • 1 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1 small carrot, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup 2% milk
  • 3/4 cup shredded cheddar cheese
  • 1 cup julienned fully cooked ham

Directions

In a large saucepan, cook linguine according to package directions, adding the broccoli, cauliflower and carrot during the last 5 minutes of cooking.
Meanwhile, in another saucepan, saute mushrooms in butter until tender. Stir in the flour, thyme, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
Drain linguine and vegetables; transfer to a serving bowl. Add ham and sauce mixture; toss to coat. Yield: 2 servings.
Originally published as Ham and Broccoli Linguine in Cooking for 2 Winter 2009, p60

Nutritional Facts

2-1/2 cups: 502 calories, 21g fat (11g saturated fat), 81mg cholesterol, 1443mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 35g protein.

  • 3 ounces uncooked linguine
  • 1 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1 small carrot, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup 2% milk
  • 3/4 cup shredded cheddar cheese
  • 1 cup julienned fully cooked ham
  1. In a large saucepan, cook linguine according to package directions, adding the broccoli, cauliflower and carrot during the last 5 minutes of cooking.
  2. Meanwhile, in another saucepan, saute mushrooms in butter until tender. Stir in the flour, thyme, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
  3. Drain linguine and vegetables; transfer to a serving bowl. Add ham and sauce mixture; toss to coat. Yield: 2 servings.
Originally published as Ham and Broccoli Linguine in Cooking for 2 Winter 2009, p60

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