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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 4399 kcal

Equipment

  • 1 Large stockpot or Dutch oven For all-in-one cooking, ensuring even heat distribution.
  • 1 Whisk Crucial for thoroughly combining the broth, half-and-half, and flour to prevent lumps.
  • 1 Chef's knife For precise chopping of onion, garlic, and parsley.
  • 1 Cutting Board A stable surface for safely preparing ingredients.
  • 1 Measuring Cups/Spoons For accurate ingredient portions, essential for consistent results.

Ingredients
  

Main

  • 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.

Notes

To achieve a truly cohesive sauce, ensure the flour is fully incorporated into the broth and half-and-half mixture with no lumps before adding it to the pot. When sautéing the ham and onion, aim for a slight caramelization on the ham for added depth of flavor. For an extra layer of savory complexity, deglaze the pot with a splash of dry white wine after sautéing, before adding the garlic. Be mindful of the pasta cooking time; different brands and shapes can vary, so taste-test towards the end to ensure it's al dente and not overcooked, which would result in a mushy texture. Fresh herbs like thyme or sage can be added with the Italian seasoning for a more aromatic profile. Adjust seasoning (salt and pepper) at the final stage to balance the dish, especially since ham can be quite salty. For presentation, a generous sprinkle of freshly grated Parmesan and finely chopped parsley is key.