by Diana Rattray
Use linguine, bucatini, fettuccine, or spaghetti in this hearty pasta dish. The simple Parmesan cheese and cream sauce brings the dish together nicely while the asparagus adds color and freshness. Serve the pasta with a Caesar salad or tossed green salad. Substitute some diced cooked bacon for the ham if you’d like, or omit the ham for a vegetarian main dish.
PrintPasta With Asparagus and Ham
Use linguine, bucatini, or spaghetti in this delicious pasta dish. The simple Parmesan cheese sauce brings the dish together nicely. Serve it with a Caesar salad or tossed green salad. Substitute some diced cooked bacon for the ham if you’d like.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Pasta, Ham, Asparagus
Ingredients
Scale
- 1 pound fresh asparagus spears
- 12 ounces linguine, spaghetti, or similar pasta
- 1/2 cup butter, melted
- 1/2 cup finely choppped onion
- 2 medium cloves garlic, minced
- 1/2 to 1 cup diced ham
- 8 ounces fresh sliced mushrooms
- 1/2 cup chicken broth
- 1 heaping tablespoon chopped fresh basil (or about 1 1/2 teaspoon dried leaf basil)
- 1/2 cup chopped red bell pepper
- 3/4 cup heavy cream
- 1 cup fresh grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper, to taste
- Fresh Parmesan cheese, grated or shredded, for garnish
Instructions
- Snap off woody ends of asparagus and discard. Cut the asparagus spears into 1-inch pieces. Set aside.
- Bring a large pot of water to a boil; add the pasta and 2 teaspoons of salt. Cook the pasta following the package directions for timing. Drain in a colander and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and saute for 4 to 5 minutes, or until softened.
- Add the garlic and continue cooking for 1 minute.
- Add the mushrooms and ham to the onion and garlic mixture; cook for about 7 minutes, stirring frequently.
- Add the chicken broth, and basil; 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.
- Add the heavy cream and cook for 2 to 3 minutes longer or until the asparagus is tender.
- Add the drained pasta, one cup of the Parmesan cheese, and the kosher salt and black pepper, to taste.
- Reduce the heat to low and heat through.
- Transfer the pasta to a serving bowl and sprinkle with additional Parmesan cheese.
