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One-Pot Ham and Veggie Pasta

Rated as 5 out of 5 Stars

"This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy."
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45 m servings 552
Original recipe yields 6 servings


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  1. Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
  2. Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
  3. Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.


  • Cook's Note:
  • If the consistency is too thick, add a bit more chicken broth. You can change up this recipe by using a different shape pasta or switching out the Parmesan cheese for another type of cheese.

Nutrition Facts

Per Serving: 552 calories; 17.6 71.3 28.9 43 1042 Full nutrition

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Creamy and good! I used vegetable broth and mixed vegetables (had them in the house!)

Easy and delicious. This def is a keeper

Awesome. I added cheddar cheese 1/4 cup and instead of peas and carrots i sauteed mushrooms, red green and yellow peppers, steamed cauliflower. Was amazing

I used up ham, pasta and peas! The peas came from frozen but were already cooked in package in microwave for earlier meal. I had just enough left to use them in this. Taste is great!