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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Lemon Velvet Linguini

I've been absolutely obsessed with lemons lately, weaving their bright, zesty juice into nearly every dish this past week. From swapping out vinegar for lemon juice in my oil-based dressings—creating a vibrant, delicious twist—to savoring a memorable lemon cream pasta at a restaurant, I’m hooked. After some kitchen tinkering, I’ve nailed a homemade version of that pasta dish that’s spot-on, quick, and uses pantry staples you likely already have.

 This lemon cream pasta comes together in under 20 minutes, making it a lifesaver for hectic weeknights. It’s a hit with everyone—kids adore the velvety sauce, while adults savor its sophisticated citrus kick. Pair it with a crisp green salad and a chilled glass of white wine, and you’ve got a meal that feels like a little escape, all in the comfort of home.Lemon Velvet Linguini

½ t. salt

8 oz. linguini

2 T. butter

1 c. heavy cream

Zest and juice of 1 well-scrubbed Melissa’s Organic lemon*

¼ t. freshly ground black pepper, to taste

½ c. grated Parmesan cheese, plus extra for serving

2 T. fresh parsley, chopped (plus extra for garnish)

 Bring a large pot of water to a boil and add salt. Cook spaghetti until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.

In a medium pot over medium heat, melt butter. Add heavy cream and simmer for 2-3 minutes until slightly thickened, stirring occasionally. Stir in lemon juice, lemon zest, and black pepper to taste.

Add drained spaghetti to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Remove from heat.Stir in Parmesan cheese until creamy. Fold in chopped parsley.

Serve with extra Parmesan and parsley for garnish.

 Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to revive the sauce.

*Adjust the lemon juice to your preference for more or less tang.

 

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