One Pot Ham and Cheese Pasta Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
713 kcal
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Course
Main Course
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Cuisine
European
One Pot Ham and Cheese Pasta Recipe
Description
The recipe begins by heating olive oil to sauté kale with Worcestershire sauce and white wine vinegar, then steaming it briefly. Ham, diced onion, lemon pepper, and red pepper flakes are added and cooked until fragrant. Uncooked penne pasta and canned diced tomatoes with juices are added with enough water to cover and simmered covered on low heat until the pasta is cooked through. Excess cooking liquid can be reduced uncovered if needed. Finally, fresh feta cheese is folded in, melting partially to add creamy saltiness.
The combination of kale and ham provides both texture and meatiness, while the Worcestershire and vinegar introduce a balanced tang. The feta cheese adds moistness and sharp notes. The one-pot method keeps preparation straightforward and cleanup minimal.
Leftovers can be refrigerated and gently reheated with a splash of liquid to loosen the pasta. Due to texture changes, freezing is not recommended. This dish works well as a hearty weeknight meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cups kale leaves roughly chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 cup ham diced
- 1 cup yellow onion about half of a small onion, diced
- 1 teaspoon lemon pepper
- 1/8 teaspoon red pepper flakes
- 1 diced tomatoes no-salt-added, with juices, 14 ounce can
- 1 1/2 cups penne pasta uncooked
- 4 ounces feta cheese broken up into large chunks, fresh
Instructions
- Heat 2 tablespoons of extra virgin olive oil over medium heat. Add the kale and toss to coat. Add 1/2 cup of water along with the Worcestershire sauce and vinegar. Cover and steam for 10 minutes.
- Remove the lid and stir. Add the ham, onion, lemon pepper, and red pepper flakes. Sauté for 3 minutes.
- Add the tomatoes with their juices and uncooked pasta to the pot. Add enough water to just barely cover all the pasta. Squish everything down to submerge, then cover the pot.
- Turn the heat to low and cook for 10 minutes, or until the pasta is cooked through. Remove the lid and stir. If the pasta looks too watery, let it cook with the lid off for a few minutes to thicken up. Fold in the Feta cheese. Serve warm.
Notes
- Store leftover pasta in an airtight container in the refrigerator and consume within 3 days.
- Reheat by adding a splash of water or broth and warming over medium heat, stirring occasionally.
- Freezing is not ideal as pasta may become mushy when thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 713kcal | 36% |
| Carbohydrates | 79g | 26% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 81mg | 27% |
| Sodium | 1545mg | 64% |
| Potassium | 648mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6585IU | 132% |
| Vitamin C | 66mg | 73% |
| Calcium | 490mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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