HAM, ASPARAGUS, AND PASTA CASSEROLE
I have no idea where this came from, but I'm pretty sure I tweaked it from some cookbook or another. This is not only easy, it's incredibly tasty. Not too heavy, and doesn't take long in the oven so it's not bad for a summertime casserole.
Provided by Felix4067
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
SAUTéED ASPARAGUS WITH BUTTER & PARMESAN
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.
Provided by Janet Fletcher
Categories Side dishes
Yield six to eight
Number Of Ingredients 6
Steps:
- Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools.
- Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Nutrition Facts : ServingSize six to eight, Calories 150 kcal, Fat 90 kcal, SaturatedFat 6 g, TransFat 10 g, Carbohydrate 7 g, Fiber 4 g, Protein 7 g, Cholesterol 30 mg, Sodium 420 mg, UnsaturatedFat 3 g
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
ASPARAGUS AND MUSHROOM PASTA
A fast and delicious vegetarian pasta dish that is perfect for spring.
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to directions.
- Grate parmesan. Set aside.
- Meanwhile, in a skillet, melt butter and olive oil over medium heat.
- Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
- While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
- Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.
Nutrition Facts : Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 111 mg, Fiber 5 g, Sugar 6 g, Calories 423 kcal, ServingSize 1 serving
PENNE WITH HAM AND PARMESAN
This is a full-on pasta dish with ham, mushrooms, spinach, and a Parmesan cheese sauce. Serve with fresh ground pepper.
Provided by Topher
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir 1/2 teaspoon salt into a pot of water; bring to a boil. Stir penne pasta into the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Melt butter in a large skillet over medium heat. Cook and stir ham and mushrooms in hot butter until the mushrooms are softened, 3 to 4 minutes.
- Stir flour, remaining salt, and bay leaf into the ham mixture; cook and stir until flour begins to bind butter into a paste, about 2 minutes. Stream milk into the skillet while stirring. Melt Parmesan cheese into the milk mixture; add basil and continue cooking and stirring until the milk thickens into a sauce, 2 to 3 minutes.
- Remove skillet from heat and immediately stir spinach into the sauce; add to drained pasta and stir to coat the pasta.
Nutrition Facts : Calories 608.2 calories, Carbohydrate 57 g, Cholesterol 84.1 mg, Fat 30.9 g, Fiber 4 g, Protein 27.8 g, SaturatedFat 16.4 g, Sodium 1351.6 mg, Sugar 6.8 g
GARLIC BUTTER ASPARAGUS PASTA
Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It's a 20-minute, garlicky, cheesy, and amazing side dish!
Provided by Katerina | Diethood
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Prepare orzo according to the directions on the package.
- Add the asparagus tips to the orzo the last 2-minutes of cooking.
- Remove from heat and drain.
Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 204 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PASTA WITH ASPARAGUS
Steps:
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
PARMESAN HAM PASTA
I always keep the ingredients for this pasta dish on hand, so I can whip it up pronto. People who try it always ask for the recipe.-Nancy Ringer, Dwight, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
Nutrition Facts : Calories 640 calories, Fat 27g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 1322mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.
ASPARAGUS HAM DINNER
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
CREAMY ASPARAGUS & SALMON PASTA
Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.
Provided by Heidi
Categories Main Course
Time 22m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
- When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
- While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA
I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. I submitted this recipe to TASTE OF HOME to see if it would rate. Well, I was awarded a runner-up prize which made me feel real good. It can be found in the April/May, 2004 Taste of Home edition on Page 27, ASPARAGUS PASTA PRIMAVERA. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine.
Provided by William Uncle Bill
Categories One Dish Meal
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic; cook and stir for 3 minutes.
- Stir in the asparagus; cover and cook for 1 minute.
- Add the mushrooms, ham, basil, oregano and rosemary.
- Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
- Stir in tomatoes, salt and pepper.
- Cook 3 minutes longer or until heated through.
- Meanwhile, cook linguine according to package directions.
- Drain and place in a large bowl.
- Add asparagus mixture and toss to coat.
- Sprinkle with Parmesan cheese.
PASTA PRIMAVERA WITH SMOKY HAM
Categories Milk/Cream Mustard Pasta Quick & Easy Ham Asparagus Bell Pepper Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
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.
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- In a medium bowl, whisk together the eggs, black pepper, and salt until well blended. Add the parmesan cheese and stir to combine.
- Melt the butter in a 12 inch non-stick skillet over medium heat. Add the asparagus and cook, stirring frequently, until tender. Add the ham to the skillet and cook 2-3 minutes, until warmed through.
- Pour the eggs into the skillet and stir gently with a rubber spatula. Cook 4-5 minutes, until the eggs have set on the bottom and are starting to set on the top. Sprinkle the parsley over the top of the eggs.
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