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

Ham and Vegetable Linguine Recipe

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I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. 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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 698 calories, 43 g fat (24 g saturated fat), 153 mg cholesterol, 1606 mg sodium, 55 g carbohydrate, 5 g fiber, 28 g protein.


  1. 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.
  2. Add the cream, peas, onions, Parmesan cheese, basil, salt, nutmeg and pepper; bring to a boil. Reduce heat; simmer for 3 minutes or until heated through, stirring frequently.
  3. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings.
Originally published as Ham and Vegetable Linguine in Taste of Home June/July 1997, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 31, 2015

"Made this last night. Loved it. My daughter and I thought it was a great comfort food. Changed the veges a bit and used whole wheat linguine. Will definitely make this again. A keeper!"

Reviewed Apr. 14, 2015

"Only change to the recipe I made was to add a little bit of leftover cauliflower I had in the fridge (slightly reduced amount of other veggies to keep amount of veggies to sauce balanced). The kids and I liked it well. Hubby didn't care for it at all."

Reviewed Jun. 11, 2013 Edited Apr. 27, 2015

"This recipe is one of our Taste of Home favorites! We usually need to double it for our family -- the leftovers heat up nice too!

I highly recommend cutting ham and veggies ahead of time. And I always add more Parmesan than called for!"

Reviewed May. 8, 2012

"This is a favorite at our house! Easy to add or subtract certain veggies depending on what you have in your fridge. My hubby looks forward to asparagus time just so he can enjoy this recipe!"

Reviewed Sep. 27, 2009

"I bake hams often, so I'm always on the lookout for recipes I can use the leftovers in. This recipe is excellent! Thanks, Kerry!"

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