Chop-As-You-Go Pasta with Mushrooms and Ham

Becky Luigart-Stayner

Don't have much counter space? Unlike most recipes, which recommend getting your ingredients organized or assembled before you begin, here you can simply chop as you go minimizing the need for lots of space. This dish gets a big flovor boost from savory smoked ham.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 16%
  • Fat: 6.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 15.3g
  • Carbohydrate: 59.7g
  • Fiber: 4.4g
  • Cholesterol: 16mg
  • Iron: 4.1mg
  • Sodium: 417mg
  • Calcium: 93mg


  • 1 1/2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves, crushed
  • 1 (3 1/2-ounce) package shiitake mushrooms, sliced
  • 1 cup sliced button mushrooms
  • 3/4 cup dry white wine
  • 1/2 cup diced smoked ham (about 3 ounces)
  • 3 tablespoons all-purpose flour
  • 3/4 cup 2% reduced-fat milk
  • 4 cups hot cooked farfalle pasta (about 3 cups uncooked bow tie pasta) or penne or fusilli
  • 1/2 cup frozen green peas, thawed
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook 10 minutes, stirring frequently. Stir in mushrooms; cook 5 minutes. Stir in wine and ham. Bring to a boil; cook 4 minutes. Place flour in a bowl; gradually add milk, stirring with a whisk until blended. Add to vegetables; cook until thick (about 3 minutes), stirring frequently. Stir in pasta and remaining ingredients.
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