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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

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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.

Step 4

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.

You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

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