Best 19 Pasta With Ham And Asparagus Recipes

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

HAM-AND-ASPARAGUS PASTA

Steps:

• Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
• Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.

HAM, ASPARAGUS, AND PASTA CASSEROLE

Steps:

• Cook pasta in boiling water seven minutes.
• Add asparagus; cook an additional 2-3 minutes; drain.
• Meanwhile, melt butter in large frying pan and preheat oven to 450°F.
• Add onion to butter and saute 4-5 minutes, just until softened.
• Combine flour, thyme, salt, and pepper in a bowl.
• Add milk and chicken broth; combine well with a whisk.
• Add milk mixture to frying pan.
• Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
• Remove sauce from heat; stir in lemon juice.
• Combine all ingredients except parmesan and bread crumbs in a large casserole dish.
• Combine parmesan and bread crumbs, and sprinkle over top of casserole.
• Bake at 450F for approximately 10 minutes, until casserole is bubbly and the bread crumbs are golden brown.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

ASPARAGUS HAM FETTUCCINE

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside., In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

PASTA WITH ASPARAGUS

Steps:

• Cook pasta according to package instructions.
• Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
• Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.

EASY HAM-AND-ASPARAGUS PASTA

Steps:

• Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
• Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.

SPAGHETTI WITH ASPARAGUS AND HAM

Steps:

• Melt butter in evoo in a large skillet.
• Add onion and cook until just starting to brown.
• Add ham and saute briefly.
• Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
• Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
• Add half and half and return to simmer.
• Add cooked spaghetti to the pan and toss all to combine.
• Allow to cook briefly.
• Add Parmesan and toss to combine, then serve.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

EASY PASTA WITH HAM AND ASPARAGUS (OR BROCCOLI)

Steps:

• In a large dutch oven, add pasta to boiling water and cook 6 minutes less than recommended on package; add frozen asparagus or broccoli the last 5 minutes of pasta cooking time.
• Add ham for the last 1 minute before draining just to heat through.
• Remove from heat and drain pasta-ham mixture thoroughly.
• In a small bowl mix together cream cheese and milk until smooth.
• Add cheese mixture to asparagus-ham mixture and stir over medium heat just until heated through and mixture is well coated.
• Serve immediately.

HAM AND ASPARAGUS SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

PASTA PRIMAVERA WITH SMOKY HAM

Steps:

• Cook pasta in large pot of boiling salted water 7 minutes. Add asparagus and cook 3 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer. Drain well.
• Meanwhile, stir ham in heavy large skillet over medium-high heat until beginning to brown, about 3 minutes. Add cream. chicken broth and mustard and boil sauce 2 minutes, stirring up and browned bits.
• Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.

CREAMY HAM AND ASPARAGUS TAGLIATELLE

Steps:

• Cook the asparagus in boiling water until just tender.
• Drain, setting aside some of the cooking water.
• Cool and slice on the diagonal.
• Heat the butter and olive oil in a frying pan, before adding the onion.
• Sauté until soft and then add the ham, cooking for a further minute.
• Add the asparagus and a ladle full of the cooking water.
• Simmer until most of the water has evaporated.
• Set aside while cooking the pasta in a separate pot, until al dente.
• When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
• Simmer for five minutes or until reduced by half.
• Drain the pasta and toss with the sauce.
• Sprinkle parmesan on top.

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA

Steps:

• Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
• Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

FETTUCCINE WITH HAM AND ASPARAGUS

Steps:

• Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
• In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
• Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

FETTUCCINE WITH COUNTRY HAM AND VEGETABLES

Steps:

• Bring large pot of salted water to boil. Add carrot and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer carrot to strainer and cool. Add asparagus to boiling water and cook until just tender, about 3 minutes. Using slotted spoon, remove asparagus pieces, reserving tips for garnish. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; sauté 2 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.
• Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.