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


Ingredient Checklist


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.

  • 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; 12 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 57 mg cholesterol; 787 mg sodium. 294 mg potassium; 35 g carbohydrates; 3 g fiber; 5 g sugar; 17 g protein; 0 g trans fatty acid; 574 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 150 mg calcium; 2 mg iron;