Ham Primavera Recipes

ITALIAN-STYLE HAM PRIMAVERA

Steps:

• Cook Rotini in boiling water in large saucepan 8 min., stirring occasionally.
• Add contents of Broccoli Pouch, ham and vegetable blend; cook 5 min., stirring frequently Drain.
• Stir in Cheese Sauce and seasoning; cook until heated through, stirring occasionally.

PRETTY HAM PRIMAVERA

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth. , Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with cheese if desired.

HAM IT UP PRIMAVERA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender. , Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes. , Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.

HAM PRIMAVERA

Steps:

• Fry mushrooms and onion flakes in oil or butter until tender.
• Add in 3 cheese alfredo sauce and salt and pepper, stir until smooth.
• Bring to a light boil; stir for about 2 minutes or until slightly thickened.
• Stir in spaghetti, ham, and peas; stir until heated through.
• Top with Parmesan cheese.

HAM PRIMAVERA

Steps:

• Cook the pasta while you are preparing the rest of the dish in a large saute pan. Reserve a little of the pasta water to add to the sauce if you would like to thin it a bit.
• Saute the onion and garlic in the butter for 2-3 minutes.
• Add the carrots and saute for a couple more minutes.
• Then add the broccoli and cook until bright green. I cover it and let the veggies get nearly done, as my family does not like their veggies with any crunch left.
• Add the ham, mustard and the italian seasoning and saute for a couple more minutes.
• Toss in the cooked spaghetti noodles and serve.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

PRETTY HAM PRIMAVERA

Steps:

• In a large skillet, saute the mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.
• Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with the Parmesan cheese if desired.

PENNE AND HAM PRIMAVERA

Steps:

• Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.
• Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.

SAFFRON RICE AND HAM PRIMAVERA

Steps:

• Bring broth, rice and saffron to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and simmer 15 minutes. Place frozen peas atop rice mixture. Cover and cook until rice is tender, peas are cooked through and broth is absorbed, about 4 minutes longer. Meanwhile, heat heavy large skillet over high heat. Add ham and bell pepper and cook until ham begins to brown, stirring frequently, about 5 minutes.
• Remove skillet from heat. Add rice mixture, tomatoes and 2 tablespoons vinaigrette. Toss, adding more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve warm or at room temperature.

CREAMY PASTA PRIMAVERA WITH HAM

Steps:

• Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
• Meanwhile, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.
• Heat oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
• Bake 20 min. or until heated through.

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.

HAM PRIMAVERA RECIPE

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt and pepper until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in the spaghetti, ham and peas; heat through. Sprinkle with Parmesan cheese.