Creamy Pasta Primavera With Ham Recipes

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PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
  • Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

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.

CREAMY PASTA PRIMAVERA WITH HAM



Creamy Pasta Primavera with Ham image

It's true, primavera vegetables are often the stars of this type of pasta dish. But we'd like to give a shout-out to the ham and creamy sauce in this one.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 14 servings, 1 cup each

Number Of Ingredients 11

1 lb. penne pasta, uncooked
3 cups small broccoli florets
4 carrots, peeled, chopped
1/4 cup butter
3 cloves garlic, minced
1/4 cup flour
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
3/4 cup KRAFT Shredded Parmesan Cheese, divided
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Smoked Ham, chopped

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.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

PASTA PRIMAVERA WITH SMOKY HAM



Pasta Primavera with Smoky Ham image

Make and share this Pasta Primavera with Smoky Ham recipe from Food.com.

Provided by Bev I Am

Categories     Ham

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 ounces bow tie pasta (about 2 1/2 cups)
12 thin asparagus spears, stems trimmed,stalks thinly sliced into rounds,tips left whole
1/2 large red bell pepper, cut into thin strips
6 ounces smoked ham, diced
1/2 cup whipping cream
1/2 cup canned low sodium chicken broth
2 1/2 tablespoons coarse-grained Dijon mustard

Steps:

  • Cook pasta in large pot of boiling salted water 7 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 PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

Rich and creamy, very yummy for the tummy! Serve with garlic toast!

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 6

Number Of Ingredients 10

4 ounces spaghetti
⅓ cup butter, divided
½ cup chopped green onions
¼ cup sliced green bell pepper
¼ cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
¾ cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
⅓ cup grated Parmesan cheese

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; drain.
  • In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 18.5 g, Cholesterol 99.7 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17 g, SaturatedFat 18.9 g, Sodium 924.6 mg, Sugar 2.8 g

PRETTY HAM PRIMAVERA



Pretty Ham Primavera image

Give leftover ham a face-lift in this tasty pasta dish that mixes up in a wink. The mild cream sauce gets fresh flavor from sauteed mushrooms and a boost of color from frozen peas. -Joan Laurenzo, Johnstown, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 package (7 ounces) thin spaghetti, cooked and drained
2 cups cubed fully cooked ham
1 package (10 ounces) frozen peas, thawed
Grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 526 calories, Fat 18g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1755mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 6g fiber), Protein 29g protein.

CREAMY PASTA WITH HAM, TOMATO AND PEAS



Creamy Pasta With Ham, Tomato and Peas image

Make and share this Creamy Pasta With Ham, Tomato and Peas recipe from Food.com.

Provided by Angela G.

Categories     Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

400 g short pasta
1/2 onion
1 hot pepper
1 large tomatoes or 10 cherry tomatoes, if you like
150 g ham (sliced or chopped)
200 g tinned peas
1 tablespoon cream
4 tablespoons grated parmesan cheese

Steps:

  • Put some salted water to boil and cook the pasta according to the packet instruction.
  • Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
  • When the pasta is cooked, before draining, keep a cup of cooking water.
  • Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need).

Nutrition Facts : Calories 518.9, Fat 6.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 658.4, Carbohydrate 86.9, Fiber 6.9, Sugar 8, Protein 26.9

PASTA PRIMAVERA WITH SMOKY HAM



Pasta Primavera with Smoky Ham image

Categories     Milk/Cream     Mustard     Pasta     Quick & Easy     Ham     Asparagus     Bell Pepper     Spring     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

6 ounces bow-tie pasta (about 2 1/2 cups)
12 thin asparagus spears, stems trimmed, stalks thinly sliced into rounds, tips left whole
1/2 large red bell pepper, cut into thin strips
6 ounces smoked ham, diced
1/2 cup whipping cream
1/2 cup canned low-salt chicken broth
2 1/2 tablespoons coarse-grained Dijon mustard

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 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.

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