Ham It Up Primavera

Total Time Prep/Total Time: 30 min.
Yield 12 servings
Test Kitchen Approved
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

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

  1. 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.
  2. Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes.
  3. 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.

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
Recipe Creator

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