Ham and Asparagus Pasta
Indulge in the creamy, savory delight of Ham and Asparagus Pasta—a quick and easy recipe perfect for a weeknight dinner or an elegant meal. This dish combines tender fettuccine (or your pasta of choice) with crisp-tender asparagus and smoky diced ham, all enveloped in a luscious garlic-Parmesan cream sauce. A hint of red pepper flakes adds optional heat, while fresh parsley provides a fragrant finishing touch. Ready in just 30 minutes, this one-pan wonder balances rich flavors with vibrant veggies, making it an irresistible dinner option. Perfect for lovers of creamy pasta recipes, this dish is a must-try for anyone seeking a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 12 ounces pasta (fettuccine or your choice)
- 12 ounces asparagus
- 8 ounces ham (diced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, trim the woody ends off the asparagus and cut the spears into 1- to 2-inch pieces.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and sauté the asparagus for 3-4 minutes, or until tender-crisp. Remove the asparagus from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, add the minced garlic and cook for 1 minute, stirring, until fragrant.
Add the diced ham to the skillet and cook for 2 minutes, allowing it to warm through and slightly brown.
Pour the heavy cream into the skillet and stir to combine. Let it simmer for 2-3 minutes, then stir in the Parmesan cheese until it melts and the sauce thickens. Add salt, black pepper, and red pepper flakes (if using) to taste.
Return the cooked asparagus to the skillet and toss to coat it in the sauce.
Add the pasta to the skillet, tossing gently to combine everything. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Serve the pasta warm, garnished with fresh parsley and extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.4 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2760 mg | 212% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
