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Ham and Veggie Pasta

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Ham and Veggie Pasta
Ingredients
  • 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
Instructions
1
Preheat your stovetop to a medium heat setting, then pour olive oil into a large cooking vessel. Add diced ham and sliced onion to the pot, stirring occasionally until they're tender after approximately 3 minutes of cooking. Next, add minced garlic and cook for a short period, around 30 seconds, until the aroma is released.
2
Now, combine Italian seasoning, red pepper flakes, salt, and pepper in the pot, stirring to distribute the ingredients evenly. Continue cooking for about 2 minutes, allowing the flavors to meld together.
3
In a separate mixing bowl, whisk together chicken broth, half-and-half, and flour until the mixture is smooth and free of lumps. Pour this liquid into the cooking pot, stirring gently to combine.
4
Add cooked farfalle pasta to the pot and cover it with a lid. Continue cooking for 15 minutes, allowing the flavors to develop.
5
Add frozen peas and carrots to the pot. Continue cooking until the pasta is cooked through, approximately 8 additional minutes.
6
Finally, stir in grated Parmesan cheese and garnish the dish with chopped parsley. Serve hot, straight from the pot.