Fettucine with Ham and Broccoli

I made up this dish a few nights ago when I had leftover ham from the jambalaya and had bought a lot of broccoli and mushrooms at Costco! I really like the ham/broccoli combination, and this easy sauce ties it all together beautifully.

Start by slicing the ham



and chopping the vegetables - broccoli, mushrooms and onions.



Add the pasta to a large pot of boiling water. Then saute the onions and garlic for about 3 minutes in a little olive oil.



Add the mushrooms



and cook for an additional 2 minutes. Add the chicken broth



and season with salt and pepper, then cook and stir until it reduces a bit. Then add the milk (if you like a thicker sauce, you can use 1/2 and 1/2 or even heavy cream)



and bring to a boil and simmer til slightly thickened, about 5 minutes. Meanwhile, add the broccoli to the boiling pasta about 2 minutes before the pasta is done.



Drain the pasta and the broccoli.



Back to the sauce! Add the parmesan cheese



and the ham



and just warm for a minute or so. Transfer the drained pasta and broccoli back to the pasta pot, then pour the sauce over it. Lightly toss to coat all the pasta, and sprinkle with additional parmesan for serving.

One year ago: Buckeye Brownies (one of my favorites!)
Two years ago: Italian Sausage and Bow Ties (another great pasta dish!)

Find more great food stuff at Foodie Friday, Friday Food, Food on Fridays, Foodie Friday #2, Friday Potluck, Fun with Food Friday, Savory Sunday.


Fettucine with Ham and Broccoli

8 oz. fettucine
3-4 cups chopped fresh broccoli
1 tsp. olive oil
1/2 cup finely chopped onion
1 cup mushrooms, sliced or chopped
1 cup chicken broth
1 cup milk
1/2 pound ham, thinly sliced
1/2 cup freshly grated Parmesan, plus more for serving

Cook the pasta in a large pot of boiling water. Add broccoli to the pasta pot for the last 2 minutes of the cooking time. Drain pasta and broccoli.

Meanwhile, saute the onion in olive oil in a large skillet over medium heat, about 3 minutes. Add the mushrooms and cook for an additional 2 minutes. Add the chicken broth, and season to taste with salt and pepper. Cook and stir for several minutes, then add the milk. Bring to a boil and simmer until slightly thickened, about 5 minutes. Add the parmesan and the ham and stir until the cheese melts.

Return the drained pasta and broccoli to the pasta pot and cover with the sauce. Toss to coat all the noodles. Serve with additional parmesan. Serves 4.

I made up this dish a few nights ago when I had leftover ham from the jambalaya and had bought a lot of broccoli and mushrooms at Costco! I really like the ham/broccoli combination, and this easy sauce ties it all together beautifully.

Start by slicing the ham



and chopping the vegetables - broccoli, mushrooms and onions.



Add the pasta to a large pot of boiling water. Then saute the onions and garlic for about 3 minutes in a little olive oil.



Add the mushrooms



and cook for an additional 2 minutes. Add the chicken broth



and season with salt and pepper, then cook and stir until it reduces a bit. Then add the milk (if you like a thicker sauce, you can use 1/2 and 1/2 or even heavy cream)



and bring to a boil and simmer til slightly thickened, about 5 minutes. Meanwhile, add the broccoli to the boiling pasta about 2 minutes before the pasta is done.



Drain the pasta and the broccoli.



Back to the sauce! Add the parmesan cheese



and the ham



and just warm for a minute or so. Transfer the drained pasta and broccoli back to the pasta pot, then pour the sauce over it. Lightly toss to coat all the pasta, and sprinkle with additional parmesan for serving.

One year ago: Buckeye Brownies (one of my favorites!)
Two years ago: Italian Sausage and Bow Ties (another great pasta dish!)

Find more great food stuff at Foodie Friday, Friday Food, Food on Fridays, Foodie Friday #2, Friday Potluck, Fun with Food Friday, Savory Sunday.


Fettucine with Ham and Broccoli

8 oz. fettucine
3-4 cups chopped fresh broccoli
1 tsp. olive oil
1/2 cup finely chopped onion
1 cup mushrooms, sliced or chopped
1 cup chicken broth
1 cup milk
1/2 pound ham, thinly sliced
1/2 cup freshly grated Parmesan, plus more for serving

Cook the pasta in a large pot of boiling water. Add broccoli to the pasta pot for the last 2 minutes of the cooking time. Drain pasta and broccoli.

Meanwhile, saute the onion in olive oil in a large skillet over medium heat, about 3 minutes. Add the mushrooms and cook for an additional 2 minutes. Add the chicken broth, and season to taste with salt and pepper. Cook and stir for several minutes, then add the milk. Bring to a boil and simmer until slightly thickened, about 5 minutes. Add the parmesan and the ham and stir until the cheese melts.

Return the drained pasta and broccoli to the pasta pot and cover with the sauce. Toss to coat all the noodles. Serve with additional parmesan. Serves 4.