Pasta with Mushrooms, Ham, Tomatoes and Artichokes

4 servings


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


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.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8047

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.