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.
1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 tablespoons Rosemary’s minced garlic
1 teaspoon Rosemary’s Italian seasoning
¼ teaspoon Rosemary’s red pepper flakes
Rosemary’s sea salt and pepper to taste
4 cups organic chicken bone broth or to taste
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
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.
Cook’s Note: If the consistency is too thick, add a bit more chicken broth. You can change up this recipe by using a different shape pasta or switching out the Parmesan cheese for another type of cheese.
RECIPE OF THE MONTH
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