Ham And Pasta Toss Recipes

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ONE-POT HAM AND VEGGIE PASTA



One-Pot Ham and Veggie Pasta image

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.

Provided by lutzflcat

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g

ITALIAN SPAGHETTI WITH HAM



Italian Spaghetti with Ham image

Make and share this Italian Spaghetti with Ham recipe from Food.com.

Provided by Karen in KS

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups slivered cooked ham
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
8 ounces thin spaghetti
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
3 eggs, slightly beaten
1/4 cup sliced black olives
salt and pepper

Steps:

  • Melt butter in a large skillet and lightly saute the ham and garlic.
  • Cook spaghetti, drain and add to skillet.
  • Reduce heat to low, stir in cheese, half the parsley, eggs and olives.
  • Remove from heat and toss with salt and pepper to taste.
  • Sprinkle with remaining parsley before serving.

SPAGHETTI HAM TOSS



Spaghetti Ham Toss image

Marybeth Wright of Maitland, Florida says it takes her only minutes to make this time-saving pasta toss. Leftover ham, canned ripe olives, sliced mushrooms and roasted red peppers lend plenty of flavor to the colorful combination of tastes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 package (16 ounces) spaghetti
4 cups cubed fully cooked ham (about 1-1/2 pounds)
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper., Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned.

Nutrition Facts : Calories 522 calories, Fat 20g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 1795mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

HAM PASTA TOSS



Ham Pasta Toss image

This is my favorite meal to make when I'm short on time. You can also use different meats or vegetables depending on what you have on hand. -Sharon Gerst, North Liberty, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

12 ounces uncooked whole wheat spaghetti
3 tablespoons butter
2 cups shredded or cubed fully cooked ham
2 garlic cloves, minced
3 cups frozen peas (about 12 ounces), thawed
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium heat. Add ham; cook and stir until browned, 2-4 minutes . Add garlic; cook 1 minute longer., Stir in spaghetti, peas and parsley; heat through. Sprinkle with cheese; toss to combine.

Nutrition Facts : Calories 374 calories, Fat 10g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 738mg sodium, Carbohydrate 52g carbohydrate (3g sugars, Fiber 10g fiber), Protein 23g protein.

COOK'S HAM LINGUINE



Cook's Ham Linguine image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

2 Cups Cook's® brand Bone-in Ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons capers
1 cup peas, fresh or frozen, thawed
Zest and juice of 2 lemons
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mint, chopped
1 cup basil, chopped

Steps:

  • 1. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
  • 2. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

PASTA WITH HAM AND MUSHROOMS



Pasta with Ham and Mushrooms image

Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

12 ounces pasta
1 large yellow onion, sliced
2 tablespoons olive oil
1 pound sliced mushrooms
1 1/2 cups ham pieces
Chopped parsley
Grated Pecorino cheese

Steps:

  • Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.

HAM & VEGETABLE PASTA TOSS



Ham & Vegetable Pasta Toss image

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

3 cups farfalle (bow-tie pasta), uncooked
1 pkg. (6 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup fat-free reduced-sodium chicken broth
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
2 pkg. (7.5 oz. each) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 large yellow pepper, chopped
1 cup halved cherry tomatoes

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, mix Neufchatel, chicken broth, milk and seasoning until blended until blended; set aside. Cook ham and peppers in large nonstick skillet on medium heat 3 to 5 min. or until ham is heated through and peppers are crisp-tender, stirring frequently. Add Neufchatel mixture; cook and stir 2 min.
  • Drain pasta mixture. Add to ham mixture along with the tomatoes; cook and stir 1 min.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

SPRINGTIME FIDDLEHEAD, HAM AND PASTA TOSS



Springtime Fiddlehead, Ham and Pasta Toss image

This is a very tasty pasta dish, of course in my opinion, anything with fiddleheads just has to be good!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb fiddlehead
3 cups medium sized pasta, such as bowtie or 3 cups penne
2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced mushrooms
1 garlic clove, minced
1/4 cup chicken broth or 1/4 cup dry white wine
1/4 teaspoon dried basil
1 pinch dry mustard
fresh ground pepper
1 cup cooked ham, cut in thin strips
1/4 cup grated parmesan cheese

Steps:

  • Thoroughly clean fiddleheads and cook in a large pot of boiling water for 15 minutes, until tender. (Keeping the cover off curing cooking will help to maintain the vivid green color). Immediately rinse in cold water to stop cooking process; drain well and set aside. Start cooking pasta according to package directions.
  • Melt butter in a large frying pan over medium heat. Add onion and mushrooms; sauté for two minutes. Stir in garlic, fiddleheads, chicken broth or wine, basil, mustard, if using, and pepper. Bring to a boil, reduce heat and simmer for a few minutes, checking to see that the fiddleheads are tender. Add ham and parmesan cheese; stir to heat through. Drain pasta well and toss with the sauce. Serve immediately.

Nutrition Facts : Calories 461.8, Fat 14.9, SaturatedFat 7.1, Cholesterol 52.5, Sodium 219.3, Carbohydrate 58, Fiber 2.7, Sugar 3, Protein 24.1

GARLIC AND HAM SPAGHETTI



Garlic and Ham Spaghetti image

This is a wonderful and quick dinner. I have never not been asked for the recipe when I serve it to friends. Don't be discouraged by the number of ingredients... you can add or delete any items you wish. Sprinkle Parmesan cheese on top, toss with olive oil and serve with French bread, if desired. Toss in some artichoke hearts if you'd like.

Provided by Wendi

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

8 ounces spaghetti
5 tablespoons butter
3 cloves garlic, chopped
1 onion, chopped
16 ounces fresh mushrooms, sliced
1 (16 ounce) package frozen chopped broccoli
1 (6 ounce) can black olives, drained
12 slices ham, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, and ham. Saute mixture until onions are translucent.
  • In a large bowl toss cooked spaghetti with vegetable mixture.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.9 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 7.5 g, Protein 14.4 g, SaturatedFat 9.9 g, Sodium 517.9 mg, Sugar 5.9 g

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