Healthy Leftover Ham Pasta (Printer-Friendly)

Creamy skillet pasta featuring ham, peas, mascarpone, and herbs for a quick, flavorful meal.

# What You’ll Need:

→ Pasta

01 - 12 oz fusilli pasta

→ Meat

02 - 2 cups leftover ham, diced into ½ inch cubes

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 (28 oz) can diced tomatoes with juice
05 - 1 ¾ cups frozen green peas, defrosted
06 - 1 (10 oz) can mushrooms, drained
07 - 1 ½ teaspoons minced garlic

→ Dairy

08 - ½ cup mascarpone cheese
09 - Parmesan cheese, for garnish

→ Liquids & Broths

10 - ½ cup chicken broth

→ Herbs & Spices

11 - ½ teaspoon dried oregano
12 - ½ teaspoon dried basil
13 - Fresh basil, for garnish

# Steps to Follow:

01 - Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
02 - In a large skillet, cook diced ham and chopped onions over medium heat until onions are softened and translucent.
03 - Pour in chicken broth, then add diced tomatoes with their juices and minced garlic. Stir to combine.
04 - Whisk in mascarpone cheese until fully blended into the sauce. Continue cooking over medium-low heat for 10 minutes.
05 - Stir in defrosted peas and drained mushrooms. Simmer an additional 5 minutes to heat through.
06 - Add cooked pasta to the skillet or mix together in the serving dish. Fold in dried basil and oregano evenly.
07 - Sprinkle with grated Parmesan cheese and fresh basil before serving.

# Helpful Hints:

01 - Mascarpone cheese freezes well; thaw before use. This recipe effectively uses leftover ham and mascarpone.
02 - Store leftovers in an airtight container refrigerated up to 4 days or frozen up to 3 months.

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