Ham and Pasta Skillet
I pinned this a few weeks back and actually made it a couple of weeks ago. If you don't know what I mean when I say "pinned," check out Pinterest and jump on the bandwagon! The original recipe was pinned from Mel's Kitchen Cafe. I had cooked a large ham and had quite a lot left over and thought this would be a great way to use the extra. I changed some things from the original recipe so what I have here is not exactly the same as the other website.
12 oz. box of Mafalda pasta (looks like miniature lasagna noodles, but you could use any pasta)
3 Tablespoons olive oil
1 Tablespoon butter or margarine
3 Cups fully cooked ham, diced (I used probably 4 + cups. We like more meat in our recipes.)
1 Large sweet red pepper, diced (I used 2 red peppers. 1 didn't seem like enough.)
1/2 Medium onion, chopped (I use frozen, chopped onion - it's way faster!)
1/4 Cup minced fresh parsley
2 Garlic cloves, minced (I used 4 because we LOVE garlic!)
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1 1/2 Cups chicken broth (1 - 14.5 ounce can = 1 3/4 Cup)
1 Tablespoon lemon juice
3/4 Cup shredded Parmesan cheese (I used 2 handfuls because we LOVE cheese!)
Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. 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 pepper first and cook a couple of minutes before onion and garlic - peppers take longer to cook).
Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!).
Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.
TADAAAAA! My first recipe! Sorry, I'm no good at my food presentation. Around here it's dig, root, and growl or you might get left out! My family really liked it. Although, I just asked my husband how many stars he'd give it on a 5 point scale and he said 3! Go figure. I would give it 4 stars so let's split the difference and say 3.5 stars! :)
Anyway, it's going into the recipe binder. I have a lot of creamy types of skillet recipes so this is a nice change for us. You could use different vegetables if you don't like peppers, like maybe mushrooms or broccoli. It's really easy to make even if the recipe looks daunting. We ate it with a side salad but garlic bread might have been good, too. Maybe next time.