Ingredients Jump to Instructions ↓

  1. 1 pound small tube or shell pasta

  2. 3 tablespoons olive oil

  3. 1 tablespoon butter

  4. 3 cups fully cooked ham , diced

  5. 1 large sweet red pepper , diced

  6. 1/2 medium onion , chopped

  7. 2 garlic cloves, minced

  8. 1/2 teaspoon dried basil

  9. 1/2 tsp dried oregano

  10. 1 1/2 cups chicken broth or stock

  11. 1 Tbs freshly squeezed lemon juice

  12. 3/4 cup shredded Parmesan cheese

  13. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about ¾ of the cooked pasta to the skillet so the other ingredients weren’t lost). Add ½ cup Parmesan cheese and toss. Sprinkle parsley and remaining Parmesan cheese over the top of the pasta. Serve immediately.


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