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Ham It Up Primavera Recipe

Ham It Up Primavera Recipe

I adapted this recipe from a cookbook my husband and I received when we got married. We love all the veggies, especially the fresh asparagus.—Angelia Holland, Plano, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1 package (16 ounces) spaghetti
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 2 medium zucchini, halved and cut into 1/4-inch slices
  • 2 cups cubed fully cooked ham
  • 1 package (10 ounces) frozen peas, thawed
  • 8 green onions, chopped
  • 3 teaspoons dried basil
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese, divided


  • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.
  • 2. Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes.
  • 3. Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese. Yield: 12 servings.

Nutritional Facts

1-1/4 cups equals 417 calories, 23 g fat (14 g saturated fat), 79 mg cholesterol, 804 mg sodium, 38 g carbohydrate, 4 g fiber, 15 g protein.

Reviews for Ham It Up Primavera

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Reviewed May. 4, 2014

"Love It. Can also be used as a great side dish, without the ham."

Reviewed Apr. 14, 2013

"Great way to use leftover ham. I cut the recipe in half. Delicious."

Reviewed Mar. 12, 2013

"I have made this multiple times and get raves every time. Kids eat up the vegetables with no second thought."

Reviewed Aug. 16, 2011

"This meal was fantastic! Great taste! My husband loved it and my 4 yr old cleaned his plate!! Definitely agree with the others in that a lot of the prep can be done in advance. Will make this again very soon!"

Reviewed Aug. 2, 2011

"This recipe is simple and delicious! Even my kids ate most of the veggies, which is saying alot! I shared it with family, and friends and they all loved it, too. Delicious!"

Reviewed Jul. 27, 2011

"WOW! this was delicious. Everyone loved it and the leftovers didn't last long. So fresh and summery."

Reviewed Jun. 7, 2011

"LOVED this recipe. Simple, easy, and quick (cut up the veggies prior and it's even faster!). I used the magazine's suggestion and accompanied this dish with the Sweet Onion Bread Skillet (made on leftover beer bread instead of refrig pastry crust) and the meal was perfect. Going in the recipe box. :)"

Reviewed Jun. 5, 2011

"This one wasn't what I had hoped it would be. The flavors just didn't quite come together."

Reviewed Jun. 2, 2011

"I precut all the veggies the night before. The next day, cooking this dish went so fast!"

Reviewed May. 31, 2011

"I would definately make this again. My husband and our young children loved it. It is a great meal that can be prepped ahead of time for those busy weekday nights. Caution: it serves 12 - great for company when you don't want to be stuck in the kitchen. I'll have to half it for just the family."

Reviewed May. 22, 2011

"Tried this the day after I got the magazine in the mail and it was fantastic. My husband and I both agree this should be in our regular rotation!"

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Wine Pairings

Full-Bodied White Wine

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