8 ounces bow tie pasta
2 tablespoons olive oil
2/3 cup diced onion
8 ounces fresh white mushrooms, sliced
1 cup diced cooked ham (about 4 ounces)
1 (14 1/2-ounce) can chunky seasoned tomatoes for pasta
1 (6-ounce) jar marinated artichoke hearts, drained
1 cup frozen peas, thawed
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper


1. In a large saucepan, cook pasta in salted water according to package directions. Drain and rinse under warm water, cover to keep warm.
2. Meanwhile, in a large skillet over high heat, heat oil until hot. Add onion; cook, stirring, occasionally until translucent, about 2 minutes. Add mushrooms and ham; cook, stirring frequently, about 3 to 4 minutes.
3. Stir in tomatoes, artichoke hearts, peas, chicken broth, salt and pepper; bring to a boil. To serve, spoon reserved pasta into serving bowls; ladle mushroom mixture over pasta. Serve immediately.
You can also use a mixture of white and shiitake mushrooms in this dish. Trim the woody stems from the shiitakes and slice the caps before cooking.
Pasta with Mushrooms, Ham
Categories :
Tags :