Ham And Vegetable Linguine Recipes

HAM AND VEGETABLE LINGUINE

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.

COOK'S HAM LINGUINE

Steps:

• 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
• 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

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.

GARDEN VEGETABLE AND HAM SALAD

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix all dressing ingredients until well blended.
• Add cooked pasta to salad. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.

HAM & NOODLES WITH VEGGIES

Steps:

• Bring broth and water to a boil in a large saucepan. Add noodles; return to a boil. Cook for 8-10 minutes or until tender. Meanwhile, place vegetables and cheese sauce in a Dutch oven. Cover and cook over medium heat for 13-15 minutes or until heated through, stirring occasionally., Pour noodles and cooking liquid into vegetable mixture. Stir in ham and heat through.

LINGUINE WITH MUSHROOMS & HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

LINGUINE WITH HAM

Steps:

• In a 6-quart Dutch oven, cook linguines according to package directions.
• Drain, return to Dutch oven.
• Add butter, ham, and mushrooms.
• In a small bowl combine whipping cream and egg yolks; beat well.
• Slowly stir the egg mixture into the linguine, mixing well.
• Add 1/4 of the grated Parmesan cheese.
• Cook over medium heat until thickened, stirring gently.
• Spoon onto individual serving plates.
• Sprinkle with the remaining Parmesan cheese.

LINGUINE WITH HAM

Steps:

• Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
• Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
• Slice mushrooms thin. There should be about 3 cups.
• If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
• Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
• Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
• Add cream and basil leaves. Bring to boil.
• Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
• Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.

HAM & VEGETABLE PASTA TOSS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, mix Neufchatel, chicken broth, milk and seasoning until blended until blended; set aside. Cook ham and peppers in large nonstick skillet on medium heat 3 to 5 min. or until ham is heated through and peppers are crisp-tender, stirring frequently. Add Neufchatel mixture; cook and stir 2 min.
• Drain pasta mixture. Add to ham mixture along with the tomatoes; cook and stir 1 min.

HAM AND VEGETABLE PASTA

Steps:

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