One-Pot Ham and Veggie Pasta recipe

All Recipes Main Dish Recipes Pork Ham

Ingredients

1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

Nutrition Info

552.1 calories
carbohydrate: 71.3 g
cholesterol: 42.6 mg
fat: 17.6 g
fiber: 4.8 g
protein: 28.9 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1042 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Add ham and onion, saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper, cook for 2 minutes.

  2. Whisk together chicken broth, half-and-half, and flour in a bowl until smooth, pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.

  3. Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

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