- 1 package (16 ounces) penne pasta
- 1/4 cup olive oil
- 3 tablespoons butter
- 3 cups cubed fully cooked ham
- 1 large sweet red pepper, finely chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup minced fresh parsley
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1 can (14-1/2 ounces) chicken broth
- 1 tablespoon lemon juice
- 1/2 cup shredded Parmesan cheese
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer.
- Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Pretty Penne Ham Skillet
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"I used small shells for the pasta. Great easy meal."
"This was quite good. Only had dried herbs but was still very flavorful. Will definitely make again."
"Loved the taste of this, but there seemed to be a lot of liquid that didn't reduce. However, it did seem to soak into the pasta after it sat for a little while. Overall, a great way to use up leftover ham!"
"The whole family enjoyed this dish. I included a very finely chopped zucchini to add some nutritional value and my picky son didn't notice. A nice change from the usual pasta in red sauce. I will definately make this again."
"We loved this recipe! Definitely quick and easy. The only changes that I made were to use tri-color penne and to double the lemon juice. I served this with Greek salad and garlic bread."