Pasta with Cream, Asparagus & Ham - Kraft Recipes Top
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Pasta with Cream, Asparagus & Ham

Prep Time
Total Time

8 servings

Looking for a quick and easy weeknight dish? We highly recommend this pasta dish, made with fresh asparagus spears, chopped ham and whipping cream.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook asparagus in boiling water in separate medium saucepan 3 to 5 min. or until crisp-tender. Remove from pan; drain. Melt butter in same pan on medium-high heat. Add asparagus and garlic; cook and stir 1 to 2 min. or until garlic is tender. Stir in cream, ham and nutmeg; bring just to boil, stirring frequently. Remove from heat.
  • Drain pasta; place in large bowl. Add sauce; mix lightly. Top with cheese.

Special Equipment Needed

Healthy Living

Save 130 calories and 15g of fat, including 10g of sat fat, per serving by preparing with half-and-half.


Substitute 1 pkg. (10 oz.) frozen asparagus cuts, thawed, for the partially cooked fresh asparagus.

Special Extra

Garnish with 1/4 cup finely chopped fresh parsley before serving.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 500
Total fat 28g
Saturated fat 17g
Cholesterol 105mg
Sodium 480mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 5g
Protein 16g
% Daily Value
Vitamin A 30 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from The whole family enjoyed this, including my not-so-fond-of-vegetables son. The whole family enjoyed this, including my not-so-fond-of-vegetables son. I used the half and half as suggested by the healthy living tip and I also substituted olive oil for the butter. I will probably half the amount of oil next time but I will definitely make this again!
Date published: 2014-03-19
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