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One-Pot Spring Parmesan Pasta


  • 1 Tbsp oil
  • 1 1/2 cups diced ham
  • 1 tablespoon minced garlic (or 2-3 cloves fresh garlic, chopped)
  • 8 oz bowtie pasta
  • 1 cup shredded parmesan cheese
  • 1 cup milk or half-and-half
  • 1/2 cup butter
  • Juice and zest of 1 lemon
  • 2 1/2 cups chicken broth
  • 1 cup fresh or frozen peas
  • 1 cup asparagus, cut into 1” pieces
  • 2 tablespoons fresh chopped parsley
  • salt and pepper


In a large skillet, heat olive oil over medium-high heat. Add ham and garlic, cook 2-3 minutes to lightly brown. Add pasta, parmesan, milk, butter, juice and zest of lemon, and chicken broth. Cook over medium heat, stirring occasionally, for 12 minutes. Add peas and asparagus, cook 3-5 minutes more, until the pasta is al dente. Garnish with parsley. Salt and pepper to taste.

Note: for an extra-creamy pasta, add 1 cup of heavy cream when adding the milk

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