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One-Pot Ham and Veggie Pasta


One-Pot Ham and Veggie Pasta


Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6

“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.”


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


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.

Nutrition Facts:

Per Serving: 552 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.