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’ve been making since the 70s, and one that I’ll be revisiting all summer long.

 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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Recreating Cicero’s Legendary Creamy Tortellini at Home

 If you ever dined at Cicero’s in the Delmar Loop section of St. Louis, you know it was more than just a restaurant—it was a legend. Famous for its salads, pizzas, pastas, sandwiches, and burgers, Cicero’s left an indelible mark on the local food scene before closing its doors. For me, Cicero’s holds a special place in my heart, partly because they once served me imitation crab in my linguine tutto mare (there was much discussion), but mostly for their creamy tortellini—a dish so iconic it was one of the most ordered items on their menu. Even years after Cicero’s closed, I can still taste that rich, velvety tortellini, brimming with artichokes, mushrooms, and peas. The other day, feeling nostalgic, I decided to recreate this beloved dish at home. Here’s my version of Cicero’s Tortellini with Artichokes, Mushrooms, and Peas. Is it restaurant quality? I’ll let you be the judge.

Tortellini with Artichokes, Mushrooms & Peas
Inspired by Cicero’s Restaurant

1 lb. frozen meat tortellini
¼ c. (½ stick) butter
2 cloves garlic, minced
½ c. chopped artichoke hearts
½ c. sliced mushrooms
¼ c. frozen green peas
1 c. whole milk
1 c. heavy cream
1 c. grated Parmesan cheese
Freshly ground black pepper
Parsley (for garnish)

Cook tortellini according to package instructions. Drain and set aside. 
Melt butter in a large skillet over medium-high heat. Add garlic and sauté for about 1 minute until fragrant. Stir in artichoke hearts, mushrooms, peas, whole milk, and heavy cream. Stir to combine and bring the mixture to a boil. 

Add Parmesan cheese and mix well until the sauce is smooth. Stir in the cooked tortellini, ensuring it’s well coated with the creamy sauce. Season to taste with salt (if needed) and a few grinds of freshly ground black pepper.
Pour the tortellini onto serving plates, garnish with parsley, and serve immediately.

Serves: 2 amply, or 3 less generously.

This dish pairs beautifully with a crisp Chardonnay, just like they recommended at Cicero’s. The wine’s buttery notes complement the creamy sauce perfectly.