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Pretty Ham Primavera

 Pretty Ham Primavera
Give leftover ham a face-lift in this tasty pasta dish that mixes up in a wink. The mild cream sauce gets fresh flavor from sauteed mushrooms and a boost of color from frozen peas. —Joan Laurenzo, Johnstown, Ohio
4 ServingsPrep/Total Time: 20 min.


  • 1/2 pound sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 package (7 ounces) thin spaghetti, cooked and drained
  • 2 cups cubed fully cooked ham
  • 1 package (10 ounces) frozen peas, thawed
  • Grated Parmesan cheese, optional


  • In a large skillet, saute mushrooms and onion in oil until tender.
  • Stir in the flour, Italian seasoning, bouillon, salt and pepper
  • until smooth.
  • Gradually add milk, stirring constantly. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Stir in the spaghetti, ham
  • and peas; heat through. Sprinkle with cheese if desired. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups pasta mixture (calculated without cheese) equals 526 calories,

2 of 2

Pretty Ham Primavera (continued)

Nutritional Facts: 18 g fat (6 g saturated fat), 54 mg cholesterol, 1,755 mg sodium, 62 g carbohydrate, 6 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.