- 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.
05/23/2019
recipepes.com
one-pot ham and veggie pasta, recipe
PT15M
PT1H
5
455 calories
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