, , , , , , , ,

This lovely pasta was a great way to use up ingredients in the refrigerator before we went away on vacation. I had picked up a bunch of asparagus at the store because it looked really good and delicious, but hadn’t had a chance to cook it, and we always have ham on hand to toss into an omelet with cheese for a quick breakfast for the kids. Everything else in this recipe are basic foods always available in our pantry and refrigerator, making for a no-fuss, quick, yummy dinner.


ham and asparagus pasta

4 ounces pasta

12 ounces asparagus, trimmed and cut into 1-inch pieces

2 tablespoons butter

8 ounces chopped ham

1 cup chopped onion

6 cloves of garlic, minced

2 tablespoons flour

1 3/4 cups milk

2 tablespoons grated parmesan cheese

1 tablespoon finely grated lemon peel

Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain, set aside.

In a large skillet, melt butter over medium heat. Add ham, cook 4 minutes or until ham begins to brown, stirring occasionally. Add onion and garlic. Cook and stir 3 minutes more. Add flour, stir to coat. Add milk. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in macaroni and asparagus, parmesan and lemon peel, heat through.


Recipe adapted from Better Homes and Gardens, May 2014