Stovetop Pasta And Ham Recipes

PRETTY PENNE HAM SKILLET

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.

EASY HAM PASTA SKILLET RECIPE

Steps:

• In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until tender, about 3-5 minutes.
• Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes.
• Stir in broth, lemon juice, and pasta. Bring to a boil. Reduce heat; simmer, covered, for about 8 minutes, then uncover and cook for about another 10 minutes, until pasta is tender and liquid reduced.
• Add 1/2 cup of the Parmesan cheese and stir to combine. Sprinkle parsley and remaining Parmesan cheese over the top of the pasta. Serve immediately.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• 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.

SKILLET HAM & RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

STOVETOP PASTA AND HAM

Steps:

• 1. In medium size pot melt the butter over medium heat. Whisk in the flour and stir constantly for about 3 minutes. Add the Better Than Bouillon, salt and pepper and whisk until the BTB is melted and blended in. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes or so.
• 2. Add the parmesan cheese, green onion, peas, red bell pepper and ham to the mixture and stir. Cook - uncovered - over low heat until heated through. Stir frequently to avoid scorching.
• 3. While the sauce is cooking, boil the Rotini pasta, the thinly sliced carrots and thinly sliced celery for 10 minutes or until the Rotini is of the doneness you prefer.
• 4. Do not drain the pasta. Using a slotted spoon, scoop it into the sauce and stir to coat. Use a little of the pasta water to thin the sauce if you find it to be too thick.
• 5. Heat through then serve in a bowl with a sprinkling of canned onion rings for garnish if desired. Salt and pepper to taste and enjoy !