Linguine With Smoked Ham And Herb Butter Recipe

Summary

Difficulty LevelEasyCuisineItalian
CourseMain DishMethodBoil
Main IngredientPasta

Ingredients

 
3 cloves garlic
 
2 medium onions
 
1/4 cup (packed) fresh basil leaves or 2 teaspoons dried
 
1/4 cup chopped parsley (optional)
 
3 medium carrots
 
1 medium yellow squash
 
1/2 pound smoked ham, unsliced
 
3/4 pound linguine or spaghetti
 
4 tablespoons butter
 
1 tablespoon olive or other vegetable oil
 
2 teaspoons oregano
 
1 cup frozen peas, thawed
 
1/4 teaspoon pepper

Directions

1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor, mince the garlic. Add the onions and coarsely chop; set aside. In the same work bowl, mince the fresh basil and parsley (if using); set aside.
3 Cut the carrots and squash into thin slices. Cut the ham into 1/2 inch cubes.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, in a large skillet, warm 2 tablespoons of the butter over medium-high heat until it is melted. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 3 minutes.
6 Add the remaining 2 tablespoons butter, the olive oil, carrots, squash, basil, parsley and oregano. Cook, stirring, until the vegetables are almost tender, about 4 minutes.
7 Add the ham and peas, and cook, stirring, until the ham and peas are heated through and the vegetables are tender. Stir in the pepper.
8 Drain the pasta and toss with the ham and vegetable mixture.

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