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.




  • 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.

    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.

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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, 12 g fat (6 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 57 mg cholesterol, 787 mg sodium, 35 g carbohydrates, 3 g fiber, 5 g sugar, 17 g protein.