Our new favorite way to use leftover ham is in this creamy pasta recipe. Why? The fact that it's a 20-minute, one-pot dinner may have something to do with it.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
20 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook one 9-oz. pkg. refrigerated cheese-filled tortellini according to package directions, adding 1/2 cup peas the last 2 minutes. Drain, reserving 1/2 cup cooking liquid.

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  • In same pot, melt 1 Tbsp. butter over medium. Add 1 cup cubed ham; cook 2 minutes or until heated through. Stir in 2 cups arugula until wilted. Stir in 1/2 cup half-and-half; bring to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese and pasta mixture; heat through. Stir in reserved cooking liquid, if necessary. Serves 4.

*

Or, if desired, just stir in arugula at the end of cooking and it will lightly wilt from the heat of the dish.

Nutrition Facts

309 calories; fat 12g; cholesterol 57mg; saturated fat 6g; carbohydrates 35g; mono fat 2g; insoluble fiber 3g; sugars 5g; protein 17g; vitamin a 574.5IU; vitamin c 9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 22.5mcg; vitamin b12 0.2mcg; sodium 787mg; potassium 294mg; calcium 150mg; iron 1.7mg.
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