SPAGHETTI HAM TOSS
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
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
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
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.
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.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
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
HAM & VEGETABLE PASTA TOSS
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
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
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
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
CREAMY PENNE PASTA WITH HAM AND PEAS
I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.
Provided by Aurora
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to boil and add pasta, cooking to al dente.
- Add peas last 2-3 minutes to pasta.
- Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
- Whisk flour into milk (or shake together in a jar) till mixed well.
- In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
- In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
- Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
- In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
- Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
- Top with more parmesan and fresh ground pepper.
- serve immediately with tossed salad and garlic bread. YUM!
GARLIC AND HAM SPAGHETTI
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
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
HAM AND PASTA TOSS
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Heat oil in medium saucepan over medium heat. Pour in broth; add basil and cook 3 minutes, or until it begins to boil. Pour pasta into large colander to drain. Return pasta to pan and combine with broth mixture. Add ham and toss well. Cook about 2 minutes over medium-high heat; serve piping hot. May sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Nutritional Facts Serves
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