Ham and Pea Pasta with Garlic Parmesan Cream Sauce


8 ounces whole wheat or regular pasta

1/4 cup butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth, or more as needed

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 cup whole milk or milk alternative

1/2 cup Parmesan cheese

Kosher salt and black pepper, to taste

1 cup chopped ham

2 cups frozen green peas

2 tablespoons chopped fresh parsley leaves or 2 teaspoons dried



In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in milk and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add milk as needed; season with salt and pepper, to taste.

Stir in spaghetti, ham and peas, and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

Serves 4. Adapted from


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