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Ham It Up Primavera

 Ham It Up Primavera
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add
  • cream. Bring to a boil; cook and stir 2 minutes.
  • Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2
  • cup cheese; toss to combine. Serve with remaining cheese. Yield: 12

2 of 2

Ham It Up Primavera (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.