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Penne with Ham and Asparagus

Yield 4 Servings

Ingredients

  • 1 pound fresh asparagus, tough ends snapped off, cut into 2-inch pieces
  • 2 yellow squash, cut into 1 1/2-inch pieces (12 oz.)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 pound penne
  • 1 cup frozen peas (4 oz.)
  • 1/4 pound sliced ham, cut into thin strips (1 cup loosely packed)
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan

Nutrition Information

  • calories 457
  • fat 20 g
  • satfat 8 g
  • protein 17 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 53 mg
  • sodium 349 mg

How to Make It

  1. Preheat oven to 450°F. Combine asparagus and squash in a large baking dish. Add oil and season well with salt and pepper. Toss to coat vegetables. Roast, stirring vegetables occasionally, until lightly browned and softened, about 30 minutes.

  2. Cook penne according to package directions. Add peas to pasta cooking water about 5 minutes before pasta will be done. Drain pasta and peas in a colander.

  3. Return pasta and peas to pot. Stir in ham and cream. Cover pot and set aside until pasta has absorbed some cream and ham is warmed through, about 2 minutes.

  4. Stir in roasted asparagus and squash. Season with salt and pepper and serve with Parmesan.