PRETTY PENNE HAM SKILLET
I'm a busy nurse, so fast meals are a must. This pasta is a tasty change of pace from potato-ham casseroles. -Kathy Stephan, West Seneca, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 567 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1344mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
SKILLET PASTA WITH HAM AND PEAS
This is a great way to use up your leftover Easter ham!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
- Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
- Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.
Nutrition Facts : Calories 770, Fat 40 grams, SaturatedFat 23 grams, Cholesterol 155 milligrams, Sodium 1588 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 40 grams, Sugar 16 grams
HAM & SWISS BAKED PENNE
As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Gradually stir in Swiss and Colby cheeses until melted. Add ham and pasta; toss to coat., Transfer to a greased 11x7-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over pasta. Bake, uncovered, until bubbly, 15-20 minutes.
Nutrition Facts : Calories 559 calories, Fat 30g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 905mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
PENNE HAM SKILLET RECIPE - (4.7/5)
Provided by claudiag
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer. 2. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese. Yield: 6 servings.
PRETTY PENNE HAM SKILLET RECIPE
Provided by á-49278
Number Of Ingredients 12
Steps:
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, basil and oregano in oil and butter for 4-6 minutes (ham and veggies are tender). Add garlic and cook 1 minute longer. 2. Stir in broth and lemon juice. Bring to a boil then reduce heat to simmer uncovered for 10-15 minutes (liquid will be reduced by half). Drain pasta and stir into skillet. Sprinkle with cheese until melted.
HAM N EGG SKILLET
"This is great for a weekend brunch or as a spur-or-the moment supper served wtih toast and juice," recommends LuEllen Spaulding of Caro, Michigan. The nicely seasoned skillet dish is hearty with ham, cheese and potatoes.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.
Nutrition Facts :
PRETTY PENNE HAM SKILLET
I make this dish with leftover ham from Christmas and Easter. Everyone always looks forward to it. I've tweaked it from the original recipe but found that my tweaks made it taste out of this world!
Provided by Stephanie Leamer
Categories Pasta
Time 40m
Number Of Ingredients 14
Steps:
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, garlic, parsley, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and veggies are tender.
- 2. Stir in ham base, water and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with parmesan cheese.
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ONE-DISH PENNE & HAM SKILLET (STEP BY STEP PHOTOS!)
From 5dollardinners.com
Cuisine AmericanCategory Main CourseServings 4
- In a large skillet with tight-fitting lid, melt the butter over medium-high heat. Add the chopped onion and saute for 3-5 minutes.
- Add in the frozen peas and saute for 2-3 minutes. Add in the chopped ham and combine together.
- Add in the dry penne pasta noodles. Pour in 2 cups of chicken stock and the heavy cream. Stir to combine. Stir in the remaining chicken stock, until the pasta noodles are all "under water." Add more water or chicken stock to cover the pasta. Press pasta into the liquid.
- Put the lid on the skillet and reduce heat to medium and let simmer for 8 to 11 minutes, or until pasta is cooked through.
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