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🍝 Cheese-Cream Spaghetti with Ham and Colorful Vegetables

724 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs
• Spring onions 1 bunch
• broad beans 300 g
• boiled ham 200 g
• salt pinch
• Spaghetti 500 g
• oil 2 tbsp
• pepper, black ground pinch
• oregano, dried 0.5 tsp
• whipping cream 200 g
• parmesan, grated 80 g

Instructions

1. 1. Peel the carrots and cut off the ends.
2. 2. Cut the carrots lengthwise into quarters and slice them thinly.
3. 3. Wash the spring onions and pat them dry.
4. 4. Cut off the root ends of the spring onions.
5. 5. Separately slice the white and green parts of the spring onions into rings.
6. 6. Wash the beans and remove the ends.
7. 7. Cut the beans into small pieces.
8. 8. Cut the ham into small cubes.
9. 9. Bring about 5 liters of salted water to a boil in a large pot.
10. 10. Add the spaghetti to the boiling water.
11. 11. Cook the spaghetti for about 9 minutes until al dente (firm to the bite).
12. 12. Drain the spaghetti in a colander.
13. 13. Reserve about 1 cup of the pasta cooking water.
14. 14. Heat oil in a pan over high heat.
15. 15. Sauté the white spring onion parts together with the carrots for about 3 minutes.
16. 16. Season the vegetables with salt, pepper, and oregano.
17. 17. Add the green beans to the vegetables in the pan.
18. 18. Deglaze the vegetables with cream.
19. 19. Simmer the sauce over medium heat for about 5 minutes.
20. 20. Add the ham to the vegetables in the sauce.
21. 21. Finally, season the sauce to taste with salt and pepper.
22. 22. Add the spaghetti and the green spring onion rings to the pot with the sauce.
23. 23. Mix everything thoroughly.
24. 24. Stir the grated Parmesan into the sauce.
25. 25. Thin the sauce with a little pasta cooking water if necessary.
26. 26. Taste the pasta again and adjust seasoning with salt and pepper.
27. 27. Plate the spaghetti with ham and vegetables.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 724
• Protein: 30 g · Fett/Fat: 40 g · Carbs: 59 g