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Ham It Up Primavera

Source: Taste of Home

Love all the veggies in this dish! Great way to use up leftover ham.

Ingredients

  • 8 oz. spaghetti (we use whole wheat)
  • 1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium carrot, cut into 1/4-inch slices
  • 1/4 c. butter, cubed
  • 1/4 lb. sliced fresh mushrooms
  • 1 medium zucchini, halved and cut into 1/4-inch slices
  • 1 c. cubed fully cooked ham (or use a small ham steak)
  • 2/3 c. frozen peas, thawed
  • 4 green onions, chopped
  • 1-1/2 t. dried basil
  • ¾ t. salt
  • 1/8 t. white pepper
  • 1/8 t. ground nutmeg
  • 3/4 c. heavy whipping cream
  • 1 c. grated Parmesan cheese, divided

Instructions

Cook spaghetti according to package directions.

Meanwhile, in a large skillet, sauté asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; sauté until crisp-tender.

Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir for 2 minutes.

Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup Parmesan cheese; toss to combine.

Garnish with remaining Parmesan cheese.

NOTE: Serves 6