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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 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 shredded Italian cheese blend

Directions

  • 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.
Nutrition Facts
1-1/2 cups: 739 calories, 48g fat (21g saturated fat), 119mg cholesterol, 1638mg sodium, 48g carbohydrate (2g sugars, 2g fiber), 27g protein.

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