One-Pot Ham and Veggie Pasta

Recipe View In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. (2 minutes)

Recipe View Add diced ham and chopped onion; sauté until onion is translucent and ham is lightly browned. (3 minutes)

Recipe View Add minced garlic and cook until fragrant, being careful not to burn. (30 seconds)

Recipe View Stir in Italian seasoning, red pepper flakes, salt, and pepper. Cook, stirring constantly, until fragrant. (2 minutes)

Recipe View In a separate bowl, whisk together chicken broth, light cream or half-and-half, and flour until smooth and no lumps remain. Pour the mixture into the pot, stirring continuously to prevent sticking.

Recipe View Add farfalle pasta, stir well to ensure pasta is submerged. Cover and bring to a simmer. Cook for 15 minutes, or until pasta is al dente.

Recipe View Stir in frozen peas and carrots. Cook until vegetables are heated through and pasta is cooked to your desired tenderness. (8 minutes)

Recipe View Remove from heat and stir in freshly grated Parmigiano-Reggiano cheese until melted and creamy.

Recipe View Garnish with freshly chopped Italian parsley. Serve immediately, with additional Parmigiano-Reggiano cheese on the side.