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
Ham It Up Primavera
Ham It Up Primavera
Prep Time
10 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1-1/4 cups: 417 calories, 23g fat (14g saturated fat), 79mg cholesterol, 804mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 15g protein.
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