Ham Primavera

This Ham Primavera is full of veggies and flavor, your family will love it! Plus it is a good way to use up leftover ham.

1 16 oz. package spaghetti

1 lb. fresh asparagus, trimmed and cut into 1 inch pieces

2 medium carrots, cut into 1/4 inch pieces

1/2 cup butter, cubed

1/2 lb. fresh mushrooms sliced

2 medium zucchini, halved and cut into 1/4 inch slices

2 cups fully cooked ham, cubed

1 10 oz. package frozen peas, thawed

8 green onions, chopped

3 tsp. dried basil

1 1/2 tsp. salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1 1/2 cups heavy whipping cream

1 cup grated Parmesan cheese, divided

Cook spaghetti according to package directions.

Meanwhile, in a large skillet, saute asparagus and carrots in butter 3 minutes.

Add mushrooms and zucchini, saute until crisp-tender.

Stir in 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 the vegetable mixture and 1/2 cup cheese, toss to combine.

Serve with remaining cheese.

Serves 12

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