Cook pasta according to package directions, only
cooking until al dente since pasta will continue
to cook and soak up liquid when added to the
skillet.
While the pasta is cooking, in a large skillet,
heat butter and olive oil over medium heat
until butter is melted. Add pepper, onion, and
garlic and cook until vegetables are tender,
about 4-6 minutes. Add ham, basil, and oregano
and continue to cook, stirring occasionally,
for another 2-3 minutes. Stir in broth (or
stock) and lemon juice. Bring to a boil. Reduce
heat; simmer, uncovered, for about 10 minutes
or until liquid is reduced by half (at first it
looks like it will be way too brothy but never
fear, if you are patient it will reduce).
Stir drained pasta into ham and vegetable mixture.
Add 1/2 cup Parmesan cheese and toss. Sprinkle
parsley and remaining Parmesan cheese over the top
of the pasta. Serve immediately.
Serving
Suggestions
steamed broccoli, roasted cauliflower, corn on the cob, green salad, fruit
Originally Submitted
8/20/2016
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