One-Pot Ham and Veggie Pasta

Best Cooking One-Pot Ham and Veggie Pasta
Special Recipe : Best Cooking One-Pot Ham and Veggie Pasta

Summary

Best Cooking 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.

Servings 6

Integrated

  • 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
  • 1 pinch salt and pepper to taste
  • 4 cups low-sodium chicken broth
  • 1u20091/4 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
  • 1 teaspoon 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.

Per Serving:

  • 552.1 calories
  • protein 28.9g 58% DV
  • carbohydrates 71.3g 23% DV
  • fat 17.6g 27% DV
  • cholesterol 42.6mg 14% DV
  • sodium 1042mg 42% DV.

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