Pasta With Ham And Tri Color Peppers Recipes

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COLORFUL PASTA WITH HAM



Colorful Pasta with Ham image

"I made up this hearty noodle casserole as I went along, and my family was pleased with the end result," writes Heather Rowan. The Richmond, Missouri cook says she now doubles the rapid recipe and stores the extra casserole in the freezer for a night when time is at a premium.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) tricolor spiral pasta
1-1/2 cups cubed fully cooked ham
1 can (15-1/4 ounces) whole kernel corn, drained
1-1/2 cups shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup whole milk
1/2 teaspoon each celery salt, garlic powder and pepper

Steps:

  • Cook pasta according to package directions; drain. In a greased shallow 3-qt. baking dish, combine the pasta, ham, corn, 1 cup cheese and 3/4 cup onions. In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta mixture; mix well. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 478 calories, Fat 17g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 1299mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

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

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

TRICOLOR PEPPER AND ONION PASTA



Tricolor Pepper and Onion Pasta image

Provided by Food Network

Time 20m

Number Of Ingredients 14

1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium onion, julienned
1 teaspoon Curtis' hot spice blend*
1 tablespoon chopped rosemary
2 cooked fussili
1 tablespoon olive oil
1 teaspoon black pepper corns
1 teaspoon white pepper corns
2 teaspoon red pepper corns
2 teaspoon green pepper corns
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika

Steps:

  • In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta.
  • Blend in coffee grinder.

SAUSAGE AND TRI-COLOR PEPPER SAUCE FOR PASTA



Sausage and Tri-Color Pepper Sauce for Pasta image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound Italian sausage, pricked
1/4 cup olive oil
2 cloves garlic, minced
1 each small green, yellow and red bell pepper, cored and sliced
1/2 teaspoon each dried thyme and rosemary, crumbled
Salt and freshly ground pepper
1/3 cup chicken broth
12 ounces tubular pasta
Freshly grated Parmesan cheese, to taste
1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves

Steps:

  • In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.

TRICOLOR PEPPER PASTA



Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PENNE PASTA WITH MULTI-COLORED PEPPERS



Penne Pasta With Multi-Colored Peppers image

Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.

Provided by Nimz_

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 1/4 cups light olive oil
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 -4 garlic cloves, crushed (to taste)
1 cup basil leaves, & a few (to garnish)
kalamata olive, pitted
salt & freshly ground black pepper

Steps:

  • Cook the pasta according to the pasta directions.
  • Drain and toss with 2 tablespoons of the olive oil.
  • Cool at room tenperature.
  • Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
  • Drain them on paper towels and reserve.
  • Put the basil and garlic in the bowl of a food processor.
  • Add the rest of the olive oil, salt and pepper and puree.
  • Pour the basil "sauce" over the pasta and toss.
  • Add the reserved peppers and olives and toss together.
  • To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

Nutrition Facts : Calories 937.4, Fat 69.7, SaturatedFat 9.6, Sodium 7.6, Carbohydrate 75.6, Fiber 11.8, Sugar 2, Protein 8.1

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