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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Ham and Vegetable Linguine

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With all of the fresh produce currently available, I must confess to often (read: always) going slightly overboard (read: run amok) when making a purchase. Let’s face it, it all looks so delicious and tempting that I tend to forget I’m not cooking for an army when I buy bag upon bag of fresh corn, zucchini, asparagus, onions, and anything else that I can lay my hands on. It’s times like these when I’m thankful for this recipe of my mother’s.

Mother never particularly liked pasta, unless it was full of vegetables, because vegetables were one of her favorite foods. This recipe is perfect for the summer when fresh and varied produce is in abundance.

Ham and Vegetable Linguine

 
1 8-oz. pkg. linguine
¼ c. butter
½ lb. fresh Melissa’s asparagus, cut into 1” pieces
½ lb. fresh mushrooms, thinly sliced
1 medium carrot, cut julienne
1 medium zucchini, cubed
2 cloves garlic, minced
8-oz. deli ham, cut in thin strips
1 c. heavy cream
½ c. frozen peas
3 scallions, sliced
¼ c. grated Parmesan cheese, plus more for garnish
1½ t. dried basil
¾ t. salt
1/8 t. freshly ground nutmeg
Freshly ground black pepper

Cook linguine according to package directions. While pasta is cooking, melt butter over medium-high heat in a 12" sauté pan. Sauté the asparagus, mushrooms, carrots, zucchini, garlic, and ham in the butter until the vegetables are tender.

Add the cream, peas, scallions, Parmesan cheese, basil, salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer for three minutes or until heated through, stirring occasionally.

Rinse and drain linguine. Add to vegetable mixture and toss to coat. Sprinkle with additional Parmesan cheese, if desired.

Makes four servings.