Ham and Pasta Skillet Dinner

I found this recipe on mykitchencafe.blogspot.com which she found on a different website. I love how recipes evolve with each person. I made some small changes to it as well, and just love it.
We always have leftover ham after holidays and I love finding new ways to use those leftovers.  Simple, easy, quick, and not to mention delicious. Or, “Delish!” as my girls say.

printable version
1 pound small tube or shell pasta (I used Orecchiette)
3 T olive oil
1 T butter
3 cups fully cooked ham, diced
1 medium onion, chopped
1/4 c minced fresh parsley (or 2 T dried)
1 red bell pepper, diced (optional)
4 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 T lemon juice
3/4 cup shredded parmesan cheese

Cook pasta according to directions, but only to al dente, because it will continue to cook in the skillet and soak up the sauce.
While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted.
Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes.
Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes.
Stir in borth and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (it will look brothy at first, but have faith!)
Stir drained pasta into ham and vegetable mixture.  Add 1/2 cup of the parmesan cheese and toss. Sprinkle parsley and remaining cheese over the top of the pasta.  Serve immediately.

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  1. This is one of our favorites, too. Glad you liked it!

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