Hey y'all! If you're searching for a quick, comforting meal that brings together smoky ham, fresh veggies, and tender pasta in one delicious pot, this recipe has your name all over it. One-Pot Ham and Veggie Pasta is hearty, flavorful, and takes the stress out of dinner with minimal cleanup. Whether it’s a busy weeknight or you’re feeding a hungry family after a busy day, this pasta dish is bound to become a regular at your table. Let's get cooking!
Why You'll Love This
- Saves time with just one pot and easy prep.
- Loaded with vibrant veggies and savory ham for great flavor and nutrition.
- Perfect for using up leftover ham or vegetables.
- Super creamy, comforting texture that everyone will love.
- Versatile enough to adapt to different tastes and dietary needs.
Ingredients
- 2 cups cooked ham, diced
- 2 cups penne or rotini pasta (uncooked)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup bell pepper, diced (any color)
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup frozen peas
- ¾ cup shredded cheddar cheese
- Salt and black pepper, to taste
- ½ teaspoon dried Italian herbs
- Fresh parsley, chopped, for garnish (optional)
Directions
Step 1: Sauté the Aromatics
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add chopped onion and sauté for 3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add Veggies and Ham
- Add diced bell pepper, zucchini, and ham. Sauté for 3-4 minutes, letting veggies soften and ham lightly brown.
Step 3: Mix in Pasta and Liquids
- Add the uncooked pasta, chicken broth, milk, Italian herbs, salt, and pepper. Stir to combine.
- Increase heat to high and bring mixture to a gentle boil, then reduce to a simmer.
Step 4: Simmer & Finish
- Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has absorbed.
- Remove lid, stir in cherry tomatoes and frozen peas. Continue simmering for 2-3 more minutes.
- Turn off heat and stir in shredded cheddar cheese until creamy and melted.
Step 5: Serve
- Taste and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve hot!
Notes
- If your pasta is absorbing liquid too quickly, add a splash more broth or milk as needed.
- You can prep the veggies and ham ahead of time for extra speedy assembly.
- This recipe works well with any short pasta shape—feel free to swap in what you have!
Variations
- Mediterranean twist: Add sliced olives, artichoke hearts, and feta instead of cheddar.
- Spicy kick: Stir in ½ teaspoon crushed red pepper and use pepper jack cheese.
- Vegetarian version: Omit ham and add extra veggies like mushrooms and spinach, using vegetable broth instead.
Required Equipment
- Large deep skillet or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions
- Let cooled leftovers be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.
- This dish is not recommended for freezing, as the creamy texture may change.
Suggested Pairings and Serving Recommendations
- Serve with a crisp green salad with vinaigrette for a fresh contrast.
- Garlic bread or warm rolls make excellent sides for soaking up the creamy sauce.
- Top with extra cheese or a sprinkle of red pepper flakes for extra flavor.
Pro Tips
- Stir regularly to prevent pasta from sticking to the bottom.
- Dice ham and veggies uniformly for even cooking and the best texture.
- Add cheese off the heat for the creamiest sauce without clumping.
FAQ
- Can I use uncooked ham?
- For best results, use cooked ham—leftovers or deli ham. If using raw, cook it thoroughly with the veggies first.
- Can I substitute the milk with a non-dairy alternative?
- Yes! Unsweetened almond or oat milk works well, though the sauce may be slightly less creamy.
- What if my sauce seems too thick?
- Add an extra splash of broth or milk and stir well to reach your desired consistency.
Prep Time:
10 minutes
Cook Time:
18-20 minutes
Total Time:
30 minutes
Ingredients
- 2 cups diced cooked ham
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, and cook for 3-4 minutes until softened.
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2Stir in the diced ham and cook for another 2 minutes until warmed through and slightly browned.
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3Add the penne pasta, chicken broth, cherry tomatoes, and frozen peas to the pot. Stir well to combine.
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4Bring the mixture to a boil, then reduce heat. Simmer uncovered for 15-18 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
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5Remove from heat. Stir in Parmesan cheese, then season with salt and pepper to taste. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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