One-Pot Ham and Veggie Pasta

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 552 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.