One-Pot Ham and Veggie Pasta
Description
This one-pot meal is the perfect way to use up leftover ham for a weeknight pasta dinner. It's creamy, comforting, and quick-and-easy.
Ingredients
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1 tablespoon olive oil
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2 1/2 cups cubed fully cooked ham
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1/2 cup chopped onion
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes
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salt and pepper to taste
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4 cups low-sodium chicken broth
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1 1/4 cups fat free half-and-half
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1/4 cup all-purpose flour
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1 (16 ounce) package farfalle (bow tie) pasta
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2 cups frozen peas and carrots
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1/2 cup grated Parmesan cheese
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chopped parsley for garnish
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.