Ham and Vegetable Linguine

Name: Ham and Vegetable Linguine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.

Nutrition Facts

1 cup: 698 calories, 43g fat (24g saturated fat), 153mg cholesterol, 1606mg sodium, 55g carbohydrate (8g sugars, 5g fiber), 28g protein.

Originally published as Ham and Vegetable Linguine in Taste of Home June/July 1997

Reviews

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Average Rating:

charrowmom

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!
angelasandoval

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.
tfahey

Jun 11, 2013

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!
princesskallie

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!
cwbuff

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!