Pasta Recipe ⇾ One-Pot Ham and Veggie Pasta

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

• 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

Cooking 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.

Nutrition Facts

• calories552.1
• carbohydrateContent71.3 g
• cholesterolContent42.6 mg
• fatContent17.6 g
• fiberContent4.8 g
• proteinContent28.9 g
• saturatedFatContent6.3 g
• sodiumContent1042 mg
• sugarContent6.3 g