Menu Enter a recipe name, ingredient, keyword...

Pasta With Mushrooms, Ham, Tomatoes And Artichokes


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 8 ounces bowtie pasta (farfalle) uncooked
  • 2 tablespoons olive oil
  • 2/3 cup diced onion
  • 8 ounces fresh white mushrooms sliced (or mixture of whites and shiitake mushrooms)
  • 1 cup diced cooked ham - (4 oz)
  • 1 can chunky seasoned tomatoes for pasta - (14 1/2 oz)
  • 1 jar marinated artichoke hearts - (6 oz) drained
  • 1 cup frozen peas
  • 1/2 cup ready-to-serve chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


Servings 4


Step 1

In a large saucepan, cook pasta in salted water according to package directions. Drain and rinse under warm water, cover to keep warm.

Meanwhile, in a large skillet over high heat, heat oil until hot. Add onion; cook, stirring, occasionally until translucent, 1 to 2 minutes. Add mushrooms and ham; cook, stirring frequently, 3 to 4 minutes. Stir in tomatoes, artichoke hearts, peas, chicken broth, salt and pepper; bring to a boil.

To serve: Spoon reserved pasta into serving bowls; ladle mushroom mixture over pasta. Serve immediately.

This recipe yields 4 servings.

You'll also love

Review this recipe

San Francisco Mushroom Rolls Sautéed Portabello Mushrooms