Pasta with Ham and Cheese
510kcal
Ingredients
- 1 pound dried spaghetti
- 10 oz frozen or fresh peas
- 8 oz diced cooked ham
- ¼ cup unsalted butter
- 1 garlic clove (finely minced)
- ⅓ cup low-sodium chicken broth
- ⅓ cup heavy cream
- ½ cup freshly grated parmesan cheese (and more for serving)
- 1 teaspoon fresh lemon juice
- zest from one lemon
- salt and black pepper (to taste)
Method
- Bring salted water to a boil and cook spaghetti until al-dente. Drain and set aside.
- In the same pot or a skillet, melt butter over medium heat and sauté garlic until fragrant. Add chicken broth, heavy cream, peas, ham, and cooked pasta, toss to combine, and season with salt and black pepper to taste.
- Stir in parmesan, lemon zest, and lemon juice, and toss until smooth and creamy. Serve hot, topped with extra parmesan cheese if desired.
Nutrition
Calories510kcalCarbohydrates66gProtein22gFat18gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.3gCholesterol63mgSodium654mgPotassium328mgFiber5gSugar6gVitamin A864IUVitamin C19mgCalcium114mgIron2mg
Notes
- Salted boiling water: Fill a large pot with water and bring it to a rolling boil. Add 1-2 tablespoons of salt per 4-6 quarts of water, stirring to dissolve before adding the pasta.
- Make it richer: For a heavier, creamier sauce, you can skip the chicken broth and double the amount of heavy cream or half and half. This makes the garlic parmesan cream sauce extra indulgent.
- Storage: Let the pasta cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months.