Spring is on its way—the groundhog predicted an early arrival—and thoughts are already turning to Easter and the first crocuses in the yard.
This quick supper is a family favorite that often inspires second helpings. It’s ideal for busy weeknights when you want a comforting, hot meal without long preparation. The recipe takes about 20 minutes from start to finish.
Alfredo with Ham & Peas
12 oz bowtie pasta
15 oz prepared Alfredo sauce
4 oz sliced mushrooms
8 oz diced ham
8 oz frozen peas
1 medium onion, sliced
4 tbsp butter
Gather your ingredients for Alfredo pasta with ham and peas
Cook the pasta according to package directions. While the pasta boils, melt the butter in a large skillet over medium heat and sauté the sliced onion until tender. Add the mushrooms, diced ham and frozen peas to the pan, stirring to combine. Pour in the Alfredo sauce and reduce heat to low, allowing the mixture to warm through while the pasta finishes cooking.
Drain the pasta, then add it to the sauce in the skillet. Toss gently to coat the pasta evenly and heat for another minute or two. Serve immediately.
Make it a meal: Add a simple green salad and a crusty loaf or garlic bread to round out the plate.
Approximate nutritional information: Servings per recipe: 8. Per serving: Calories 478; Total fat 27 g; Cholesterol 62 mg; Sodium 1342 mg; Total carbs 39 g; Protein 16 g.
Much of the sodium comes from the prepared Alfredo sauce, so choosing a low-sodium variety will improve the numbers. If you have extra time, make a homemade Alfredo with cream cheese or heavy cream, milk and freshly grated Parmesan for better control over flavor and salt.
Alfredo pasta with ham & peas
For a variation, stir in a handful of freshly chopped parsley, a squeeze of lemon, or a sprinkle of cracked black pepper to brighten the dish. Leftovers reheat well in a skillet over low heat with a splash of milk to loosen the sauce.
If you’re interested in the book shown above, it is available for purchase through standard retailers.