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This springy pasta dish brings together tender asparagus, savory ham, and a light Parmesan cream sauce. It feels comforting yet fresh, and it comes together quickly enough for a weeknight dinner.
Linguine or spaghetti works beautifully here, and the sauce coats the long strands perfectly. The colorful mix of vegetables adds sweetness and crunch, and the grated Parmesan ties the whole dish together.
What You’ll Like About This Dish
Great flavor balance. The salty ham, tender asparagus, and creamy Parmesan sauce complement each other perfectly.
Easy to customize. Use bacon instead of ham or add more vegetables.
Comforting but light. Creamy without feeling heavy, thanks to fresh vegetables.
Ideal for weeknights. Comes together in about 30 minutes.
Ingredient Notes
- Asparagus – Fresh spears trimmed and cut into short pieces; they cook quickly and stay crisp-tender.
- Pasta – Linguine, spaghetti, or bucatini all work well for saucy skillet pasta.
- Ham – Diced cooked ham adds salty, savory richness; bacon works too.
- Mushrooms – Add earthiness and depth to the sauce.
- Chicken broth – Helps loosen the pan juices and build flavor.
- Basil – Fresh is best, but dried works if needed.
- Red bell pepper – Adds sweetness and bright color.
- Heavy cream – Creates the silky sauce.
- Parmesan – Freshly grated Parmigiano-Reggiano gives the best melt and flavor.
Steps to Make Pasta With Asparagus and Ham
- Prep the asparagus and boil the pasta; drain and set aside.
- Sauté the onion in butter until softened.
- Add garlic briefly, then add the mushrooms and ham.
- Add broth and basil and cook until the liquid reduces slightly.
- Add the asparagus and bell pepper and cook until crisp-tender.
- Stir in the cream and cook until lightly thickened.
- Add the pasta and Parmesan and toss to combine.
- Adjust seasoning and serve with extra Parmesan.
Tips
- Cut the asparagus into even pieces so they cook uniformly.
- Let the broth reduce to concentrate the flavor before adding the cream.
- Use freshly grated Parmesan—it melts better and tastes richer.
- If the sauce thickens too much, splash in a bit more broth or a spoonful of pasta water.
Recipe Variations
- Use bacon instead of ham. Adds smoky depth and crisp texture.
- Add peas or spinach. Boosts color and nutrients.
- Try lemon zest. A bit of zest brightens the sauce.
- Swap the pasta. Penne or rigatoni work if you prefer short shapes.
Serving Suggestions
- Serve with a Caesar salad or mixed greens.
- Pair with garlic bread or focaccia.
- Add extra Parmesan on top at the table.
- Enjoy as a full meal or lighter main course.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Creamy sauces may thicken, so add a splash of milk or broth when reheating.
Freeze: Not recommended. Cream-based sauces tend to separate and take on a grainy texture after thawing.
Reheat: Warm gently in a skillet over low heat with a bit of broth or cream to restore the sauce.
Pasta With Asparagus and Ham
Ingredients
- 1 tbsp kosher salt, for the pasta cooking water
- 12 ounces linguine, spaghetti, or similar pasta
- 4 tbsp unsalted butter
- ½ cup finely chopped onion
- 2 medium cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup diced ham
- ½ cup chicken broth
- 1 pound asparagus, trimmed and cut into 1-inch lengths
- ½ cup chopped red bell pepper
- ¾ cup heavy cream
- 1 cup grated Parmesan cheese, plus more, for garnish
- 1 tbsp chopped fresh basil, or about 1 teaspoon dried basil
- fine salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt; add the pasta and cook following the package directions. Drain in a colander and set aside.1 tbsp kosher salt | 12 ounces linguine
- Melt the butter in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes, or until softened.4 tbsp unsalted butter | 1/2 cup finely chopped onion
- Add the garlic and continue cooking for 30 seconds.2 medium cloves garlic
- Add the mushrooms and ham to the onion and garlic mixture; cook for about 7 minutes, stirring frequently.1 cup diced ham | 8 ounces sliced mushrooms
- Add the chicken broth and increase the heat to high and cook for 3 to 5 minutes, or until the liquid has reduced by about one-third. Reduce the heat to medium and add the asparagus and red bell pepper; cook for 2 minutes.1/2 cup chicken broth | 1 pound asparagus | 1/2 cup chopped red bell pepper
- Add the heavy cream and cook for 2 to 3 minutes longer or until the asparagus is tender.3/4 cup heavy cream
- Add the drained pasta, one cup of the Parmesan cheese, and the basil. Taste and season with fine salt and freshly ground black pepper, to taste.1 cup grated Parmesan cheese | 1 tbsp chopped fresh basil | fine salt and freshly ground black pepper
- Reduce the heat to low and heat through.
- Transfer the pasta to a serving bowl and sprinkle with additional Parmesan cheese.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
