One-Pot Ham and Veggie Pasta Recipe

"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."

Ingredients

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1 tablespoon olive oil

2 1/2 cups cubed fully cooked ham

1/2 cup chopped onion

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

salt and pepper to taste

4 cups low-sodium chicken broth

1 1/4 cups fat free half-and-half

1/4 cup all-purpose flour

1 (16 ounce) package farfalle (bow tie) pasta

2 cups frozen peas and carrots

1/2 cup grated Parmesan cheese

chopped parsley for garnish

Prep 15 m

Cook 30 m

Ready In 45 m

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.
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.
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.

Cook’s Note:
If the consistency is too thick, add a bit more chicken broth. You can change up this recipe by using a different shape pasta or switching out the Parmesan cheese for another type of cheese.

Per Serving: 552 calories;17.6 g fat;71.3 g carbohydrates;28.9 g protein;43 mg cholesterol;1042 mg sodium.Full nutrition
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