Creamy Artichoke Ham Pasta - Beat the Heat with This Quick, No-Fuss Pasta Dish

With three consecutive days of 90-degree heat and another week of scorching temperatures forecast, I’m craving meals that are light, quick, and won’t turn my kitchen into a sauna. Last night, I whipped up a creamy, flavorful pasta dish in under 40 minutes that hit all the right spots. Paired with crusty sourdough rolls and a chilled glass of dry white wine, this dish was a summery delight—satisfying my pasta craving without feeling heavy. It’s a recipe I’ll be revisiting all summer long. Here it is, with a few name options to spark your inspiration:

 Creamy Artichoke Ham Pasta

 2-3 T. butter

1 large onion, diced

1 t. chopped fresh jalapeño, with or without seeds

4 oz. cooked ham, diced

1 14.5-oz. can petite diced tomatoes

1 14-oz. can artichoke hearts, drained and cut into eighths

 Dried basil, to taste

¼ t. garlic salt, or to taste

Freshly ground black pepper

1½  c. heavy cream (or substitute half cream, half milk for a lighter option)  

¼ c. freshly grated Parmesan cheese

Few gratings fresh nutmeg 

Cooked spaghetti, for serving

Optional: Dash of hot pepper sauce for extra zing

Melt butter in a large skillet over medium heat. Add diced onion, jalapeño, and ham, sautéing until onions are translucent, about 5-7 minutes.

 Stir in diced tomatoes, artichokes, basil, garlic salt, black pepper, and cream (or cream-milk blend).

 Simmer over medium-low heat for 30 minutes, stirring occasionally.

 Stir in Parmesan and nutmeg and simmer for an additional 5 minutes.

 Serve over cooked spaghetti, topped with additional grated Parmesan, if desired. Add a dash of hot pepper sauce for a spicy kick, if desired.

Pair with sourdough rolls and a dry white wine like Sauvignon Blanc for an elevated experience.

 This dish is a lifesaver for hot summer evenings, delivering comfort and flavor without weighing you down or overheating your kitchen. It’s versatile, quick, and sure to become a go-to in your summer meal rotation.

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