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Creamy Ham and Asparagus Pasta

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Creamy Ranch Ham Pasta is a quick and easy stovetop dinner that transforms leftover ham into a rich, satisfying meal—without ever turning on the oven. With tender pasta, crisp asparagus, and a creamy ranch-infused sauce, it’s perfect for busy weeknights or hot summer days when you want comfort food without heating up the house.

Ingredients

Units Scale
  • 12 oz ziti pasta (or other short pasta like penne or rotini)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 pound cooked ham, cut into 1-inch chunks (spiral sliced works great)
  • 1 bunch fresh asparagus, ends trimmed, cut into 2-inch pieces
  • 1 packet ranch dressing mix
  • 2 tablespoons flour
  • 1 cup heavy cream (see note #1 below)
  • 1 cup whole milk
  • 1/2 cup freshly grated Parmesan cheese
  • Juice of half a lemon (plus more to taste)
  • Pinch of cayenne pepper for a gentle kick
  • Freshly ground black pepper, to taste
  • Fresh chives or parsley, finely chopped, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Add the asparagus during the last 3 minutes of the pasta’s cook time so they finish together. Reserve ½ cup of pasta water, then drain.
  2. In a large skillet over medium heat, melt the butter. Add the minced shallot and sauté for 2–3 minutes until softened and fragrant.
  3. Lower the heat to medium-low. Sprinkle in the ranch dressing mix and flour, then stir to coat the ham and shallots. Cook for about 30 seconds to bloom the spices and lightly cook the flour. Slowly pour in the milk and cream, whisking to combine. Stir in the ham and cook for 2–3 minutes until warmed through.
  4. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
  5. Add the Parmesan cheese and lemon juice, stirring until melted and smooth. If the sauce seems too thick, loosen it with a splash of reserved pasta water.
  6. Add the drained pasta and asparagus to the skillet, tossing gently to coat. Cook for another 1–2 minutes to let everything come together—season with black pepper (and cayenne, if using) to taste.
  7. Garnish with chopped chives or parsley and serve immediately. Add an extra sprinkle of Parmesan if desired.

Notes

  1. You can substitute 2 cups of half & half for the milk and cream

Find it online: https://foodienoise.com/creamy-ham-and-asparagus-pasta/