Linguine With Ham Food

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PRETTY PENNE HAM SKILLET



Pretty Penne Ham Skillet image

I'm a busy nurse, so fast meals are a must. This pasta is a tasty change of pace from potato-ham casseroles. -Kathy Stephan, West Seneca, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 package (16 ounces) penne pasta
1/4 cup olive oil
3 tablespoons butter
3 cups cubed fully cooked ham
1 large sweet red pepper, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 567 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1344mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.

ONE-POT HAM AND VEGGIE PASTA



One-Pot Ham and Veggie Pasta image

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

Provided by lutzflcat

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

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.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g

CREAMY HAM, PEAS, AND PASTA



Creamy Ham, Peas, and Pasta image

Creamy sauce tops pasta with ham and peas. A great recipe to use leftover holiday ham.

Provided by Eileen Kelly

Categories     Main Dish

Time 20m

Number Of Ingredients 15

8 ounces uncooked farfalle pasta (or your favorite small pasta )
4 Tablespoons unsalted butter, divided into 1 and 3 Tablespoons (Note 1)
1 shallot, peeled and diced
2 cloves garlic, peeled and minced
1/2 teaspoon Italian seasoning (Note 2)
1/2 teaspoon salt (Note 3)
1/2 teaspoon black pepper (Note 2)
1 Tablespoon all-purpose flour
2 cups heavy cream (Note 4)
1 cup low-fat mozzarella cheese, shredded
1 cup Gouda cheese, shredded
1 cup frozen peas, thawed
1 cup diced ham (Note 4)
pasta water (Note)
fresh parsley, optional garnish

Steps:

  • Prepare the farfalle according to package directions, set aside
  • While pasta cooks, in a saute pan, over medium heat add 1 Tablespoon unsalted butter (Note 1), let melt. Add in diced shallots, saute about 2 minutes to soften shallots.
  • Add in minced garlic, Italian seasoning, salt, and black pepper. Continue to saute another few seconds to blend flavors. (Note 6)
  • Stir in the remaining butter (Note 1), let melt. Whisk in the flour, continue to whisk about 1 minute to blend flavors.
  • Whisk in heavy cream to blend. Cook and stir occasionally, about 5 minutes to thicken sauce.
  • Mix in the shredded cheese combo. Whisk to melt cheese, about 1 minute.
  • Gently stir in the peas, ham, and cooked farfalle. Simmer another minute to blend flavors and warm pasta, stirring occasionally.
  • Taste sauce for seasoning, adjust any, if needed.
  • Serve with chopped fresh parsley, optional.

Nutrition Facts : ServingSize 1 serving, Calories 863 kcal, Carbohydrate 45 g, Protein 31 g, Fat 63 g, SaturatedFat 38 g, Cholesterol 235 mg, Sodium 1100 mg, Fiber 3 g, Sugar 5 g

ONE POT HAM AND CHEESE PASTA



One Pot Ham and Cheese Pasta image

This One Pot Ham and Cheese Pasta Recipe is the perfect way to use up that leftover holiday ham. A quick and easy recipe that's loaded with pasta, cheese, and loved by kids and adults alike!

Provided by Jennifer Debth

Categories     Main Dish     Pasta

Time 30m

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 large yellow onion (sliced)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham (diced)
1 (16 oz) box bow tie pasta
4 cloves garlic (minced or pressed)
1 tablespoon Dijon mustard
1/2 cup white wine (or 1/2 cup water, but wine adds more flavor)
4 1/2 cups water
3/4 teaspoon salt (more or less to tsate)
1 (8 oz) block swiss cheese (shredded)
1/2 cup shredded parmesan

Steps:

  • Melt butter over medium heat in a large stockpot.
  • Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender.
  • Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt.
  • Bring to a simmer and simmer for 9-13 minutes, stirring regularly, until pasta is al dente.
  • Remove from heat and stir in swiss and parmesan.
  • Taste and re-season, if necessary, and enjoy!

Nutrition Facts : Calories 751 kcal, Carbohydrate 61 g, Protein 44 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1703 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

COOK'S HAM LINGUINE



Cook's Ham Linguine image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

2 Cups Cook's® brand Bone-in Ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons capers
1 cup peas, fresh or frozen, thawed
Zest and juice of 2 lemons
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mint, chopped
1 cup basil, chopped

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.

LINGUINE WITH HAM & SWISS CHEESE



Linguine with Ham & Swiss Cheese image

My grandmother used to make this for parties and potlucks. It was loved by all back then, and it still is today. The classic combination of pasta, ham, cheese and a creamy sauce makes it irresistible. -Mary Savor, Woodburn, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups shredded Swiss cheese, divided
1 cup sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper
2 tablespoons butter, melted

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 15-20 minutes longer.

Nutrition Facts : Calories 402 calories, Fat 23g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 797mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE



Pasta with 15-Minute Ham, Pea, and Cream Sauce image

Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

Provided by Mindy Fox

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Ham     Pea     Small Plates

Yield 4-6 servings

Number Of Ingredients 11

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  • Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
  • Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

CREAMY HAM AND TOMATO PENNE AL BAFFO



Creamy Ham and Tomato Penne al Baffo image

Creamy ham and tomato penne al baffo is a perfect weeknight pasta recipe. It's so fast and easy to make you can have it on the table in the time it takes to boil the water and cook your pasta! A great recipe for leftover holiday ham #albaffo

Provided by Jacqueline De Bono

Categories     Main Course

Number Of Ingredients 9

400 g penne pasta ((14oz) or other pasta tubes)
200 g cooked ham ((7oz) cut into small pieces)
250 g tomato passata ((9oz))
250 g heavy cream ((9oz))
2-3 tbsp extra virgin olive oil.
1-2 shallots (or a normal onion peeled and sliced)
1 handful fresh parsley (chopped)
salt (for pasta and to taste)
freshly ground black pepper (to taste)

Steps:

  • Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.
  • Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
  • Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.
  • Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
  • Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

Nutrition Facts : Calories 755 kcal, ServingSize 1 serving

SPINACH LINGUINE WITH HAM AND BROCCOLI



Spinach Linguine with Ham and Broccoli image

With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons olive oil
2 ounces cooked ham, cut into 1/2-inch pieces
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
2 ounces reduced-fat bar cream cheese
10 ounces spinach linguine
1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
3 tablespoons grated Parmesan cheese

Steps:

  • In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
  • Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

Nutrition Facts : Calories 481 g, Fat 11 g, Fiber 10 g, Protein 23 g

LINGUINE WITH HAM AND CHEESE SAUCE



Linguine With Ham and Cheese Sauce image

This is a good recipe for kids...young ones seem to like it. :) I tell them the peas are balls! Not bad for adults either....nothing like ham and swiss.

Provided by breezermom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package linguine
1/2 cup onion, chopped
1 garlic clove, minced
1/4 cup butter, melted
1 tablespoon all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) package frozen English peas, thawed
1 (4 ounce) package ham, sliced, cut into thin strips
1/2 cup swiss cheese, shredded (2 oz, I usually use another oz!)

Steps:

  • Cook the linguine according to package directions. Drain well, and set aside.
  • Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper.
  • Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
  • Remove from heat; add cheese, stirring until the cheese melts.
  • Place linguine and sauce in a large serving bowl, and toss gently to combine. Serve immediately.

CREAMY MUSHROOM & HAM PASTA



Creamy Mushroom & Ham Pasta image

Creamy Mushroom Ham Pasta, a delicious, easy, creamy, pasta dish, Italian style, ready in 20 minutes. A new family favorite.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 1/4 cups chopped mushrooms
1 teaspoon dried parsley or 3 or 4 sprigs fresh
1 teaspoon oregano
1/2 teaspoon salt
1/4 cup water
1 cup chopped ham
1 cup heavy cream
1 tablespoon flour
3 cups cooked short pasta (1 1/2 - 2 cups dry)

Steps:

  • In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
  • While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
  • Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 551 kcal, Carbohydrate 42 g, Protein 16 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 103 mg, Sodium 739 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

LINGUINE WITH MUSHROOMS & HAM



Linguine with Mushrooms & Ham image

This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.

Provided by SWEET-UMZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 ½ cups whipping cream
¼ pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped
freshly ground black pepper

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.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g

LINGUINE WITH HAM



Linguine with Ham image

Make and share this Linguine with Ham recipe from Food.com.

Provided by RecipeNut

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces linguine
4 ounces spinach linguine
2 tablespoons butter or 2 tablespoons margarine
1/2 lb fully cooked ham, , cubed (, about 1-1/2 cups)
1 cup sliced fresh mushrooms
1 carton light cream (8 ounce)
2 egg yolks, well beaten
1/2 cup grated parmesan cheese

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



Linguine With Ham image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 pound thinly sliced ham
2 red ripe tomatoes, about 3/4 pound
1/2 pound fresh mushrooms
1 1/2 cups fresh or frozen peas
1/4 cup olive oil
1 tablespoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup heavy cream
12 leaves fresh basil
3 quarts water
3/4 pound fine egg noodles
1 egg, well beaten
Freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 1712 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH ZUCCHINI AND HAM



Pasta With Zucchini and Ham image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
10 ounces gemelli or cavatelli pasta
1 medium zucchini
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
2 medium tomatoes, cut into chunks
1/4 pound thinly sliced Black Forest ham, cut into strips
Freshly ground pepper
1/3 cup crumbled goat or feta cheese
3 tablespoons chopped fresh parsley
6 fresh mint leaves, torn

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
  • Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.

Nutrition Facts : Calories 447, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 578 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 17 grams

LEMON LINGUINE WITH HAM



Lemon linguine with ham image

Try this tasty, tangy pasta dish, a perfect summer lunch or light supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 5

400g linguine
cupful frozen peas
200ml tub crème fraîche
grated zest ½ lemon and juice of 1 lemon
3-4 slices of cooked ham , cut into strips

Steps:

  • Cook pasta following pack instructions, adding the peas for the final 2 mins of cooking.
  • Drain the pasta well and return to the pan. Stir in the crème fraîche, lemon zest and juice, then season. Serve with the ham strips scattered over.

Nutrition Facts : Calories 572 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.68 milligram of sodium

CREAMY LINGUINE WITH HAM, LEMON & BASIL



Creamy linguine with ham, lemon & basil image

Keep the kids happy with this easy, low-fat recipe that's ready in under half an hour

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 8

400g linguine or spaghetti
90g pack prosciutto
1 tbsp olive oil
juice 1 lemon
2 egg yolks
3 tbsp crème fraîche
large handful basil leaves
large handful grated parmesan , plus extra to serve, if you like

Steps:

  • Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
  • Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.

Nutrition Facts : Calories 349 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.82 milligram of sodium

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE



Ham and Peas Pasta with Garlic Parmesan Cream Sauce image

The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 13

8 ounces SimplyNature Organic Spaghetti
1/4 cup Countryside Creamery unsalted butter
4 cloves garlic, minced
2 tablespoons Baker's Corner all-purpose flour
1 cup Chef's Cupboard chicken broth, or more, as needed
1 teaspoon Stonemill dried thyme
1/2 teaspoon Stonemill dried basil
1/2 cup Countryside Creamery half and half
1/2 cup freshly grated Priano Parmesan
Kosher salt and freshly ground black pepper, to taste
2 cups chopped Appleton Farms Spiral Sliced Hickory Smoked Honey Ham
1 cup Season's Choice Frozen Sweet Peas
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

PASTA WITH HAM AND MUSHROOMS



Pasta with Ham and Mushrooms image

Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

12 ounces pasta
1 large yellow onion, sliced
2 tablespoons olive oil
1 pound sliced mushrooms
1 1/2 cups ham pieces
Chopped parsley
Grated Pecorino cheese

Steps:

  • Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.

PASTA WITH HAM AND PEAS



Pasta With Ham and Peas image

Great use for leftover ham! Quick and easy, ham and peas with pasta, cream, and Parmesan.

Provided by Elise Bauer

Categories     Dinner     Quick and Easy

Time 30m

Yield 4

Number Of Ingredients 12

3/4 pound fusili pasta
Salt
2 Tbsp butter
3 garlic cloves, minced (about 1 Tbsp)
1 1/2 cups diced ham
1 1/2 cups frozen peas
1/2 cup cream
1 cup of pasta cooking water (reserved from cooking the pasta)
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 teaspoon lemon zest

Steps:

  • Cook the pasta: Heat 4 quarts of water and 2 Tbsp salt in a large pot for the pasta. Once the water starts to boil, add the pasta and cook at a rolling boil, uncovered, until al dente, cooked through, but still a little firm to the bite (the low end of the cooking times given on the package). Drain, reserving 1 cup of the pasta cooking water.
  • Heat butter, add garlic, add ham and peas: While you are cooking the pasta, heat the butter in a medium skillet on medium heat until melted. Add the minced garlic and cook for 1 to 2 minutes. Stir in the ham and the frozen peas.
  • Add pasta water, cream, Parm, zest, salt, pepper to make sauce: Stir in 1 cup of the pasta cooking water which will help thaw the peas. Stir in 1/2 cup of cream, Parmesan cheese, salt, pepper, and lemon zest.

Nutrition Facts : Calories 643 kcal, Carbohydrate 77 g, Cholesterol 92 mg, Fiber 6 g, Protein 30 g, SaturatedFat 13 g, Sodium 1124 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA WITH HAM AND PEAS



Pasta with Ham and Peas image

This Pasta with Ham and Peas is a simple, comforting pasta recipe that kids and adults love! Great way to use up leftover ham or just grab a ham steak from the store!

Provided by Dan

Categories     Dinner

Time 20m

Number Of Ingredients 12

16 ounces large shell pasta or other short tube pasta
1 tablespoon olive oil
1 tablespoon butter
2 shallots, sliced
2 tablespoons garlic, chopped (You can start with one, if you like, we love the fresh garlic flavor in this pasta recipe!)
1 pound cooked ham, diced
10 ounce bag frozen peas and carrots
1 tablespoon flour
1 cup heavy cream
1/2 cup grated parmesan cheese
Kosher salt and fresh black pepper to taste
1 ounce cream cheese, softened

Steps:

  • Bring a large pot of water to a boil to cook the pasta. Cook according to the package directions and drain. Spray the bottom of the pot with non-stick cooking spray and then pour the cooked pasta back into the pot and cover to keep warm.
  • Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes to soften, then add the garlic and cook for one minute longer. Add the leftover ham and frozen peas and carrots to the skillet and cook for 4-5 minutes until the frozen vegetables are warmed through.
  • Sprinkle the flour into the skillet and stir to combine until the flour is completely mixed in with the ham and vegetables. Slowly pour in the cream, stirring as you go. Add the parmesan cheese, stir and bring to a simmer.
  • Simmer the sauce for 5 minutes until thickened, then stir in the cream cheese until it's completely melted into the sauce.
  • Pour the sauce over the pasta and stir to combine. Serve with more parmesan cheese and fresh black pepper if desired.

CHEESY LEFTOVER HAM PASTA BAKE



Cheesy leftover ham pasta bake image

This cheesy pasta bake is the perfect place for any leftover ham you might have. A great way to feed a crowd and super delicious to boot.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 9

500 g (1lb) pasta
2-3 cups leftover ham (cubed)
3 cups Béchamel sauce
2-3 cups grated cheese
2 tbsp fresh sage (finely chopped )
½ tsp garlic powder
½ tsp salt
1 tsp pepper
1 cup fresh breadcrumbs

Steps:

  • Preheat the oven to 180°C/350°F.
  • Cook the pasta in a large pot of boiling water until al dente. Drain and set aside.
  • Slice the leftover ham into cubes.
  • Make the béchamel sauce according to recipe instructions and grate the cheese.
  • Combine the cooked pasta with the sauce then stir in the cubed ham, half of the cheese, the garlic powder and chopped sage.
  • Season with salt and pepper then transfer to a baking dish. Top with the remaining cheese and fresh breadcrumbs.
  • Place in the pasta in a preheated oven and bake for 15-20 minutes until golden and bubbling.
  • Remove from the oven, allow to rest for 10 minutes then serve.

Nutrition Facts : Calories 346 kcal, Carbohydrate 41 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 998 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

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