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Ham and Broccoli Linguine

 Ham and Broccoli Linguine
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!
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Ham and Broccoli Linguine (continued)

Nutritional Facts: 2-1/2 cups (prepared with reduced-fat butter and reduced-fat cheese) equals 502 calories, 21 g fat (11 g saturated fat), 81 mg cholesterol, 1,443 mg sodium, 48 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.