Creamy Pasta Primavera with Ham & Asparagus
User Reviews
4.7
20 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
4
-
Calories
491 kcal
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Course
Main Course
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Cuisine
American
Creamy Pasta Primavera with Ham & Asparagus
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This luscious vegetable primavera has a creamy lemon sauce tossed with shell pasta and diced ham. It's the perfect spring pasta dish for the whole family.
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Ingredients
For Vegetable Primavera with Ham
- ½ pound asparagus trimmed, cut into one inch pieces
- 1 tablespoon olive oil
- 8 ounces button mushrooms wiped clean, sliced into bite size pieces
- 1 medium yellow onion diced
- ½ pound shell pasta cooked to al dente
- 1 cup ham diced
- ½ cup tomatoes diced, drained if oil-packed, reconstituted and drained if dried, sun dried
- 1 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 1 tablespoon basil chopped, optional, fresh
- 2 tablespoons Italian parsley chopped, optional, fresh
For Creamy Lemon Sauce
- 2 tablespoons butter
- 1½ tablespoon flour
- 1½ cups vegetable broth or chicken broth, homemade
- ¼ cup half and half
- 1 lemon zested
Instructions
- In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp tender. While asparagus blanches, fill a medium-sized bowl with ice and water. With a slotted spoon or spider, transfer blanched asparagus to the ice bath and plunge it into the ice water to stop the cooking.
- Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add shells and cook until al dente according to package directions.
- Meanwhile, In a large skillet, heat olive oil over medium high heat. Add mushrooms and cook until lightly browned 3-5 minutes. Transfer mushrooms to a bowl. Liquid will collect from the mushrooms as it sits, be sure to drain it off before adding mushrooms to the final dish.
For Creamy Lemon Sauce:
- Add butter and onion to the pan and saute until the onion is softened.
- Stir in flour until everything is well combined and no dry bits of flour remain. Cook and stir for one minute until bubbly.
- Add chicken broth a little at a time to the flour mixutre, stirring and scraping the pan constantly. Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in half and half and lemon zest. Season with salt and pepper. Remove from heat.
- Drain the asparagus and pat dry with paper towels.
- Add the pasta and parmesan cheese to the sauce mixture and toss well to combine. Stir in the asparagus, mushrooms, sun-dried tomatoes, ham to the pasta and heat through over medium heat. Stir in the basil and parsley just before serving.
- Use remaining parmesan as a garnish, served on the side.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
57g
(19%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
877mg
(37%)
Potassium
763mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1080IU
(22%)
Vitamin C
21.3mg
(24%)
Calcium
360mg
(36%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 877mg | 37% |
| Potassium | 763mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 360mg | 36% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
20 reviews
Excellent
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