Name: Pasta Primavera with Smoky Ham
Yield: Serves 2; can be doubled
Ingredients: 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

Accompany this dish with a salad of baby lettuces and sliced sweet onion- such as Vidalia or Maui- and some seeded breadsticks. End with chocolate frozen yogurt drizzled with coffee liqueur or chocolate sauce.

Recipe information

Yield
Serves 2; can be doubled

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.

TagsPasta Farfalle Italian American Italian European Asparagus Vegetable Ham Meat Bell Pepper Main Dinner Easy Quick Weeknight Meals Simmer Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes