Mushroom Asparagus Pasta with Creamy Lemon Butter Sauce

Course: Main Course
Cuisine: American
Keyword: asparagus, cream sauce, ham, pasta
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Calories: 491kcal
Creamy and bright with fresh asparagus, peas and chunks of savory ham!
Print Recipe


For Vegetable Primavera with Ham

  • 1/2 pound asparagus trimmed, cut into one inch pieces
  • 1 tablespoon olive oil
  • 8 ounces button mushrooms wiped clean, sliced into bite size pieces
  • 1 medium yellow onion diced
  • 1/2 pound shell pasta cooked to al dente
  • 1 cup ham diced
  • 1/2 cup sun dried tomatoes diced, drained if oil-packed, reconstituted and drained if dried,
  • 1 cup parmesan cheese grated
  • salt and pepper to taste.
  • 1 tablespoon fresh basil chopped, optional
  • 2 tablespoons fresh italian parsley chopped, optional

For Creamy Lemon Sauce

  • 2 tablespoons butter
  • 1 1/2 tablespoon flour
  • 1 1/2 cups vegetable or chicken broth
  • 1/4 cup half and half
  • 1 lemon zested


  • In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp tender. While asparagus blanches, fill a medium-sized bowl with ice and water. With a slotted spoon or spider, transfer blanched asparagus to the ice bath and plunge it into the ice water to stop the cooking.
  • Fill a 3 quart saucepan with water and a pinch of salt. Heat to boiling. Add shells and cook until al dente according to package directions.
  • Meanwhile, In a large skillet, heat olive oil over medium high heat. Add mushrooms and cook until lightly browned 3-5 minutes. Transfer mushrooms to a bowl. Liquid will collect from the mushrooms as it sits, be sure to drain it off before adding mushrooms to the final dish.

For Creamy Lemon Sauce:

  • Add butter and onion to the pan and saute until the onion is softened.
  • Stir in flour until everything is well combined and no dry bits of flour remain. Cook and stir for one minute until bubbly.
  • ¬†Add chicken broth a little at a time to the flour mixutre, stirring and scraping the pan constantly. Cook until mixture begins to thicken and takes on the consistency of a sauce. Stir in half and half and lemon zest. Season with salt and pepper.¬†Remove from heat.
  • Drain the asparagus and pat dry with paper towels.
  • Add the pasta and parmesan cheese to the sauce mixture and toss well to combine. Stir in the asparagus, mushrooms, sun-dried tomatoes, ham to the pasta and heat through over medium heat. Stir in the basil and parsley just before serving.
  • Use remaining parmesan as a garnish, served on the side.


Calories: 491kcal | Carbohydrates: 57g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 877mg | Potassium: 763mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 21.3mg | Calcium: 360mg | Iron: 3.1mg