Monday, December 29, 2008

Penne with Ham

This is the perfect meal to use up some leftover ham in. The sauce that soaks into the penne and ham is altogether wonderful! I got this recipe from the Food Network's chef Robin Miller- I love her recipes, they are quick and for the most part health conscious. This dish comes together so fast and it is so yum! -Kristin

16 ounces penne pasta
1 c. frozen peas
1 T. olive oil
2 cloves garlic
small can of mushrooms (optional)
2 c. diced leftover ham
1 t. dried oregano
1 1/2 c. chicken broth
1 T. Dijon mustard
salt and pepper

  • Cook the pasta according to the directions, adding the peas the last 30 seconds of cooking. Drain and set aside.
  • Meanwhile, heat the oil and add the ham, stirring until golden brown, about 3 minutes.
  • Add the garlic and mushrooms and cook, stirring for 1 minute.
  • Add the oregano and cook, stirring for 1 minute until fragrant.
  • Add broth and mustard and bring to a simmer.
  • Add the cooked pasta and simmer 1 minute to heat through.
  • Remove from heat and season with salt and pepper.

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