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Muffuletta Pasta

 Muffuletta Pasta
A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. —Jan Hollingsworth, Houston, Mississippi
8 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) bow tie pasta
  • 1 bunch green onions, chopped
  • 2 teaspoons plus 1/4 cup butter, divided
  • 1 tablespoon minced garlic
  • 1 package (16 ounces) cubed fully cooked ham
  • 1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 cup heavy whipping cream
  • 2 cups (8 ounces) shredded Italian cheese blend


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute onions in 2 teaspoons butter until tender. Add
  • garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni;
  • saute 2 minutes longer.
  • Cube remaining butter; stir butter and cream into skillet. Bring to a
  • boil over medium heat. Reduce heat; simmer, uncovered, for 3
  • minutes.
  • Drain pasta; toss with ham mixture. Sprinkle with cheese.
  • Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 739 calories,

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Muffuletta Pasta (continued)

Nutritional Facts: 48 g fat (21 g saturated fat), 119 mg cholesterol, 1,638 mg sodium, 48 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.