Ham and Veggie Pasta

I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dish in a snap.—Kerry Kerr McAvoy, Rockford, Michigan. 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.

prep time

15 min.

cook time time

30 min.

servings

Tags :pasta cheese food dinner

instruction

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.

ingredients

1 tablespoon olive oil

2 ½ cups cubed fully cooked ham

½ cup chopped onion

3 cloves garlic, minced

1 teaspoon Italian seasoning

¼ teaspoon red pepper flakes

salt and pepper to taste

4 cups low-sodium chicken broth

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

tools

friyng pan

pot

measuring spoons

measuring cups