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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 sautéing and simmering the entire dish
  • 1 Whisk For smoothly combining broth, half-and-half, and flour
  • 1 Chef's knife For chopping ham, onion, and parsley
  • 1 Cutting Board For safe and efficient ingredient preparation
  • 1 Wooden Spoon or Heatproof Spatula For stirring and preventing sticking

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

For a deeper layer of flavor, consider browning the ham slightly more before adding the onion to develop a fond, then deglaze with a splash of broth. When adding the farfalle, ensure it's fully submerged to cook evenly; stir occasionally during the covered cooking time to prevent sticking, as one-pot pasta can sometimes clump. Substituting full-fat half-and-half or even a touch of heavy cream will yield a richer, more luxurious sauce. Always taste and adjust seasoning at the end, as the saltiness of ham and broth can vary, and use freshly grated Parmesan for superior meltability and flavor.