One Pot Ham & Veggie Pasta

Today’s recipe, Ham & Veggie Pasta, is a hearty meal but easy to make for busy weeknights. What makes it superb for summer is all the cooking is in one stove top pot. For summer, I suggest you buy a center cut ham steak of about 1 to 2 pounds. 2 cups of chopped ham is approximately 1 pound; you’ll need 2 1/2 cups for 6 servings. When fall and winter comes, use leftovers from your baked ham. I used a defrosted frozen green peas and carrot mix for my veggies, but you could just use green peas or another vegetable.

I like cute bow tie pasta (Farfalle), but you can change up this recipe by using a different pasta shape or switching out Parmesan for another cheese. If you don’t eat pork, substitute bite-sized pieces of other cooked protein. The sauce is based on low sodium chicken broth and half-and-half. Half-and-half comes in variations, including low-fat and fat-free varieties. Regular half-and-half is 10.5% to 12% fat. Low-fat has 50% less fat than regular half-and-half. Fat-free half-and-half has one-tenth the fat of regular half-and-half. I suggest low fat half-and-half to cut fat but retain the creamy flavor.

 

 

 

 

 

 

 

 

One Pot Ham & Veggie Pasta

Use organic when available. Serves 6.

Ingredients

• 1 tbsp olive oil
• 2 1/2 cups cubed cooked ham
• 1/2 cup chopped onion
• 1 clove garlic minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 4 cups low-sodium chicken broth
• 1 1/4 cup low-fat half-and-half
• 1/4 cup flour
• 16 oz package farfalle (bow tie) pasta
• 2 cups frozen peas and carrots defrosted
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• optional chopped parsley for garnish

Instructions

• Heat olive oil in a large pot over medium heat
• Add onion and ham
• Sauté 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 of ham mix
• 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
• Optional garnish with chopped parsley
• Serve immediately with bread and a salad   

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A Fast Meal of Linguine With Red Clam Sauce

 

                                          Published on comfortspringstation.com on 2/6/23

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Need a meal in a hurry? Today’s recipe is an Italian pasta classic, Linguine with Red Clam Sauce. Delicious clams in a savory tomato sauce make an easy meal that is on the table in 30 minutes. I’m using canned clams, which can be a staple pantry item, for a quick meal. Drain the clams and reserve the clam juice. You’ll use juice from 2 cans in this recipe and add more if the sauce is too thick. You can use the rest in other recipes. The classic dish calls for linguine, but if you don’t have it, spaghetti works well too. Start with a jar of your favorite spaghetti sauce. Add a few flavorful ingredients like capers and anchovy paste and cook with a quality white wine. If you try it with a cheap not so good wine, you can tell the difference in flavor.

 

Linguine with Red Clam Sauce

Use organic when available. Serves 4

A fast and easy meal of delicious clams in a savory tomato sauce over linguine.

Course Main Course

Cuisine Italian

Ingredients

• 4 cans 6 oz cans of chopped clams (or minced clams)
• 2 tbsp olive oil
• 3 clove garlic minced
• 2 tbsp capers
• 1 tbsp anchovy paste
• 1/2 tsp red pepper flakes
• 1 tsp dried parsley
• 1 24 oz jar of tomato pasta sauce like marinara
• 1 lb linguine or spaghetti
• 1/2 cup good quality dry white wine
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

• Drain clams and reserve liquid
• Put oil in pan over medium heat & add garlic, parsley, capers, anchovy paste, & pepper flakes
• Cook for 2 minutes but don't brown garlic
• Add pasta sauce
• Rinse sauce jar with 1/4 cup of clam juice & add to pan
• Add clam juice from 2 cans of clams (reserve clams) & white wine
• Stir well
• Bring to simmer and cook for 10 to 12 minutes
• Cook pasta in boiling water, stirring occasionally, until almost al dente
• Drain pasta and return to big pot (no heat)
• Add clams to sauce
• Pour sauce over pasta
• Put lid on pot and let it sit for about 3 minutes to finish cooking w/o heat
• Stir in Parmesan cheese, salt, & pepper
• Serve with crusty bread and a green salad
• Optional garnish chopped fresh parsley or extra cheese 

  Enjoy!

 

  

 

 

 

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