Parmesan Ham Pasta Recipes

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PENNE WITH HAM AND PARMESAN



Penne with Ham and Parmesan image

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

1 teaspoon salt, divided
1 (12 ounce) package penne pasta
½ cup butter
2 cups 1-inch strips cooked ham
1 (8 ounce) package sliced fresh mushrooms
½ cup all-purpose flour
1 bay leaf
2 cups milk
½ teaspoon dried basil
1 cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

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

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.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

PARMESAN, HAM, AND SPINACH PASTA



Parmesan, Ham, and Spinach Pasta image

This is a great way to serve spinach and to use left-over Christmas ham. I learned the recipe while in the Netherlands, from a French chef. I usually double the recipe because it freezes very well. I have gotten many requests for this recipe. I usually serve it with garlic bread on the side. ENJOY!!

Provided by PrincessSarahNP

Categories     Ham

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 medium red onions, diced
1 lb button mushroom, sliced
3 tablespoons butter (or margarine)
7 cups water
2 cups cooked ham, cubed
2 (10 ounce) packages frozen spinach, thawed and squeezed dry
1/2-2 cup skim milk
8 ounces cream cheese
1 -2 tablespoon garlic powder (to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) can cream of mushroom soup
1/2 cup parmesan cheese
8 ounces spaghetti noodles

Steps:

  • In large skillet on medium heat, saute onions and mushrooms in butter until soft.
  • While mushrooms are cooking, boil 7 cups water in a large sauce pan.
  • Add ham, cooking until heated through to mushroom mixture
  • Add 1/2 cup of milk to ham and mushroom mixture.
  • Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
  • Place cream cheese into spinach mixture and stir until melted.
  • Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
  • Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
  • While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
  • Drain noodles well.
  • Serve noodles with spinach mixture over top.
  • Sprinkle with parmesan cheese just before serving.

Nutrition Facts : Calories 600.6, Fat 33.7, SaturatedFat 17.4, Cholesterol 106.9, Sodium 1101.7, Carbohydrate 45.9, Fiber 5.9, Sugar 5.6, Protein 31.8

PARMESAN HAM PASTA



Parmesan Ham Pasta image

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

1 package (16 ounces) bow tie pasta
2 cups cubed fully cooked ham
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Parmesan cheese

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.

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.

PASTA WITH HAM, PEAS AND CREAM



Pasta With Ham, Peas and Cream image

When my children were younger, this was always one of their favourite teas and is now one of their favourite suppers. It serves 2 or 3 children - double quantities for teenagers and above. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 2-3 children

Number Of Ingredients 5

200 grams farfalle pasta (or other short pasta)
100 grams frozen petits pois
150 millilitres double cream
150 grams diced ham
2 tablespoons grated Parmesan cheese

Steps:

  • Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water. When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas back to the pan, tossing everything together well.

HAM AND PEA PASTA



Ham and pea pasta image

Even if you're new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one. Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.

Provided by Sarah Cook

Categories     Main course

Yield Serves 1

Number Of Ingredients 9

100g/3½oz dried pasta shapes
100g/3½oz frozen peas
knob of butter or splash of olive oil
1-2 spring onions, white and green parts separated and finely sliced
100ml/3½fl oz double cream
25g/1oz Parmesan, finely grated, plus extra to serve
1 thick-cut slice of ham, diced
½ lemon, zest and juice
salt and freshly ground black pepper

Steps:

  • Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9-11 minutes until done to your liking, adding the frozen peas for the final minute.
  • Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.
  • Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low-medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)
  • Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.

Nutrition Facts : Calories 1140kcal, Carbohydrate 86g, Fat 69g, Fiber 11g, Protein 38g, SaturatedFat 42g, Sugar 7g

PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM



Pasta With Broccoli, Parmesan Cheese, and Ham image

Heavy cream and Parmesan cheese make a simple yet flavorful sauce for this pasta. Ham and broccoli are the perfect flavor combo for this easy dish.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces pasta (e.g., penne , elbows, shells)
3 cups broccoli florets, roughly chopped (about 1 medium broccoli crown)
3 tablespoons unsalted butter
1 1/2 to 2 cups diced ham (about 8 ounces)
1 large clove garlic, finely minced
2 to 3 teaspoons chopped fresh basil, or 1/2 teaspoon dried leaf basil
3/4 cup heavy cream
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt, to taste, optional
Freshly ground black pepper, to taste, optional

Steps:

  • Cook the pasta in a pot of boiling salted water following the package directions. Drain in a colander.
  • Meanwhile, put the broccoli pieces in a steaming basket. Bring about an inch of water to a boil in a medium to large saucepan. Put the steaming basket in the pan (above the water, so the broccoli doesn't sit in the water). Cover the pan and steam the broccoli for about 4 minutes, or until the florets are just barely tender.
  • In a skillet or saute pan over medium heat, melt the butter. Add the ham and cook, stirring, until browned. Add the garlic and cook for 1 more minute. Add the basil, cream, and Parmesan cheese. Bring to a simmer over low heat and continue cooking for about 1 minute.
  • Taste and add salt and pepper, as needed. Combine with the drained pasta and toss. Heat through.
  • Transfer the pasta mixture to a serving bowl and toss again at the table just before serving.
  • Serve with extra Parmesan cheese, a tossed salad or Caesar salad, along with crusty rolls or bread . Variations

Nutrition Facts : Calories 532 kcal, Carbohydrate 31 g, Cholesterol 132 mg, Fiber 5 g, Protein 28 g, SaturatedFat 19 g, Sodium 1055 mg, Sugar 4 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

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