Best Ham And Vegetable Linguine Recipes

HAM AND VEGETABLE LINGUINE

Ham and Vegetable Linguine image

I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dish in a snap.-Kerry Kerr McAvoy, Rockford, Michigan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 package (8 ounces) linguine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 cups julienned fully cooked ham
1/4 cup butter
1 cup heavy whipping cream
1/2 cup frozen peas
3 green onions, sliced
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
3/4 teaspoon salt
Dash ground nutmeg
Dash pepper
Additional Parmesan cheese, optional

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. , Add the cream, peas, onions, Parmesan cheese, basil, salt, nutmeg and pepper; bring to a boil. Reduce heat; simmer for 3 minutes or until heated through, stirring frequently. , Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 698 calories, Fat 43g fat (24g saturated fat), Cholesterol 153mg cholesterol, Sodium 1606mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 28g protein.

HAM AND VEGETABLE LINGUINE

Ham and Vegetable Linguine image

adopted recipe

Provided by K J

Categories Pasta

Time 50m

Number Of Ingredients 15

Ingredients

1 lb linguine, uncooked
1 lb fresh asparagus, cut into 1 inch spears
1 lb mushrooms, sliced
2 carrot, thinly sliced
1-2 zucchini, diced
2-3 c ham, cooked and julienned
1/4 c butter + 1 tbsp olive oil
2 c half and half
1 c parmesan cheese, grated
1 c peas, frozen
5-6 green onion, sliced
1/2 c parmesan cheese, grated
1/4 c fresh basil
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

1. Cook linguine according to package directions.
2. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter and olive oil until the vegetables are tender.
3. Add cream, peas, onions, Parmesan, basil, salt, pepper and nutmeg; bring to a boil.
4. Reduce heat; simmer for 3 minutes, stirring frequently.
5. Rinse and drain linguine; toss with vegetable sauce and serve. Sprinkle with extra Parmesan cheese if desired.