For a weekday dinner, this one-pot dish is the ideal way to use up leftover ham. It’s quick and simple, creamy, and comforting.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- If the consistency is too thick, add a bit more chicken broth.
- You can change up this recipe by using a different pasta shape or switching out Parmesan for another cheese.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 1042 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The best rating-from my husband, you can make this again!
I didn’t have enough parmesan on hand when I made this, so I used mozzarella instead. Regardless, it turned out quite tasty! So hardy that I couldn’t manage to finish my plate, although I’m sure I’ll come back to it later. If I make it again though, I don’t think I’ll add the salt. Even though I used no sodium stock, it really didn’t need the extra salt I found.
I liked this WAY more than I thought I would. Creamy and flavorful.
This was SO easy. Dinner on the table in about 30 minutes. I loved it and actually didn’t change anything, except to halve the recipe (and it was easy to halve). Will definitely make this again and add it to my “Easter” recipes. I used left over Easter ham, which I froze. Personally, my husband and I thought the red pepper was great, but if I were making this for a young family, I would probably just not use the red pepper flakes.
Definitely great for leftover ham! Instead of peas and carrots, I used a can of mushrooms, and added some frozen peas towards the end.
I did have to cook this an additional 10 minutes to get the pasta done but was worth the wait. Loved the added “spice”. From the pepper flakes
Wonderful. Took a little longer than I thought it would but worth it. I used a tomato, basil garlic pasta and think that added a nice kick. I also used whole milk instead of fat free half and half. Hubby loved it.
Fast and simple but rather bland (likely my fault). Keep in mind it calls for low sodium chicken broth. I often avoid using lots of salt but definitely think it could have used salt and pepper for taste. After making, addition of salt and pepper with more cheese certainly helped.
Good recipe to use your leftover ham. Next time I will use less flour, the “sauce “ thickens plenty with the starch from the pasta.
This recipe is great! The only things I altered are as follows: -Added fresh mushrooms with the onion and let it sweat out a bit. Then add garlic and ham. -Poured flour right into ham and onion mix in the pot and stirred it to make a rough. Add liquid to the flour slowly. -Omitted carrot and peas. It seriously tastes so amazing!!!
Delicious! I made it as stated. The only change I would make is to leave out the red pepper flakes, just too hot for me. Otherwise, just fantastic!
Delicious, we all had seconds! Did sauté onions garlic and fresh mushrooms. Added only frozen peas at the end. Otherwise everything was as per recipe!
Needed something quick and easy for supper last night and this recipe came up on the main page of Allrecipes. Looked pretty good and thought this is it!………The only things I did different were, the smallest bag of frozen peas and carrots I could find at the store were 32 ounces. So, I just used a small bag of frozen peas. I also put the peas in the pot the same time that I put the farfalle noodles in. (The box said it only took 11 minutes for the noodles to cook, so I didn’t want them cooking for 23 minutes). And instead of 1/2 cup of parmesan cheese, I used 1/4 cup of parmesan cheese and 1/4 cup of cheddar cheese. Turned out really good. We will be having this one again…..Thanks for the recipe!
We really enjoyed this. I prefer using mini farfalle.
It did not put any salt in it because the ham was salty enough. And I used a ham steak cubed. None of us like cooked carrots so that was omitted None of us like cooked carrots so that was omitted
I was a little worried that my kids wouldn’t go for this, but they absolutely loved it! I used rotini pasta and broccoli as that’s what I had on hand. I also used 2% milk instead of half and half. It turned out great! Thanks!
my family absolutely loved it….. said it was restaurant quality & company worthy
Very tasty. Used a 12oz can of evaporated milk because we didn’t have any half-n-half. Turned out great. Will make again.
It worked well, I followed the recipe pretty closely, adjusting the liquid and the amount of pasta used (16oz is a lot of pasta for two). Dish was very tasty, a good way to use up leftover ham without breaking out a can of mushroom soup.
This pasta dish didn’t disappoint at all! Simple, easy and satisfying! I followed closely but used turkey ham. The recipe amount was enough for 8 servings for us.
Taste is great. I only gave it four stars because I feel like the recipe could have gone into a little more detail. I followed the recipe exactly and I had to turn the heat down to medium low after adding the liquid. Everything seemed to cook a little faster on my stovetop, glass, and I found it in constant need of stirring as it tended to stick pretty badly. Ended up adding about an extra cup of broth. That being said, it wasn’t too much trouble and tastes great.