Penne With Ham Green Peas Oregano Recipes

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PENNE WITH HAM, GREEN PEAS & OREGANO



Penne With Ham, Green Peas & Oregano image

I got this out of the newspaper. My family likes it and it's a lighter recipe for pasta then using a cream based sauce.

Provided by Terry IN

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces penne pasta
1 cup frozen peas
1 tablespoon olive oil
2 cups ham, diced (leftovers)
2 garlic cloves, minced
2 tablespoons fresh oregano, chopped or 1 teaspoon dried oregano
1 1/2 cups reduced-sodium chicken broth
1 tablespoon Dijon mustard
salt & freshly ground black pepper
freshly grated parmesan cheese

Steps:

  • Cook the pasta according to package directions, adding the peas for the last 30 seconds of cooking. Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add the ham, and cook, stirring, until golden brown, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the oregano, and cook, stirring, for 1 minute, until fragrant. Add the broth, stir in the mustard, and bring to a simmer. Add the cooked pasta and peas, and simmer 1 minute to heat through.
  • Remove from heat, season to taste with salt and pepper, and top with freshly grated parmesan cheese and serve.

Nutrition Facts : Calories 383.4, Fat 6, SaturatedFat 0.9, Sodium 112.3, Carbohydrate 74.9, Fiber 11.3, Sugar 2.2, Protein 10.3

PENNE WITH PEAS, HAM AND CHEESE



Penne With Peas, Ham and Cheese image

No cook sauce that tastes like you spent some time on it. Any hard cheese will work, parmesan and peccarino both have worked well for me. Can lighten the dish using part skim ricotta if desired. Simple, easy and delicious. From Mark Bittmans "How to Cook Everything" with adaptions for our taste. This recipe can be halved to serve 2 people generously.

Provided by GIBride01

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb penne pasta
1 cup peas, frozen or fresh
1 cup ricotta cheese
1 tablespoon butter, softened
1/2-1 cup ham, chopped
1 cup parmesan cheese, grated
pepper

Steps:

  • Bring large pot water to boil, salt water liberally.
  • Cook penne until done, according to package directions.
  • Brown ham in pan.
  • Add peas to boiling water during last 2-3 minutes of pasta cooking.
  • While pasta is cooking, mix cheese's and butter in bowl and set aside.
  • Reserve approximately 1 cup pasta cooking water, drain pasta, no need to rinse.
  • Add enough pasta cooking water to thin cheese and butter mixture to a sauce consistency.
  • Add pasta and peas with ham to cheese mixture, stir well, adding extra pasta water as needed to thin sauce.
  • Add extra Parmesan to pasta, add pepper to taste.

Nutrition Facts : Calories 706.5, Fat 21.5, SaturatedFat 11.9, Cholesterol 70.1, Sodium 724.3, Carbohydrate 99.5, Fiber 14.7, Sugar 2.8, Protein 31.1

CREAMY HAM AND PENNE PASTA



Creamy Ham and Penne Pasta image

Zesty diced tomatoes, ham and peas combine with penne pasta in a creamy sauce

Provided by Food Network

Time 20m

Yield 4 servings (1-1/3 cups each)

Number Of Ingredients 6

8 ounces dry penne pasta, uncooked
1/2 cup frozen green peas
1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
1 pkg (8 oz each) 1/3 less fat cream cheese (Neufchatel), cubed
1/2 cup shredded sharp Cheddar cheese
3/4 cup chopped fully cooked lean ham

Steps:

  • 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
  • 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

CREAMY PENNE PASTA WITH HAM AND PEAS



Creamy Penne Pasta With Ham and Peas image

I tried to copy a wonderful dish I had at a small local Italian restaurant and this one turned out WONDERFUL (for a lot less money too!) The flavors are excellent and it's a totally new way to use up leftover ham. The crispy ham reminds me of pancetta. This is a very forgiving recipe and many different vegetables can be added to your liking, try sauteed zucchini with the peas, or mushrooms, broccoli, etc.

Provided by Aurora

Categories     Ham

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups penne pasta, uncooked
1 cup peas, frozen petite
1 1/2 cups ham, chopped small
2 cups milk
4 tablespoons flour
1 tablespoon butter
1 tablespoon extra virgin olive oil
5 -6 garlic cloves, chopped (or more!)
8 ounces cream cheese, lite is wonderful in this
1/2 cup parmesan cheese
1 -2 teaspoon salt (to taste)
fresh pepper (to taste)

Steps:

  • Bring large pot of water to boil and add pasta, cooking to al dente.
  • Add peas last 2-3 minutes to pasta.
  • Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
  • Whisk flour into milk (or shake together in a jar) till mixed well.
  • In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
  • In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
  • Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
  • In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
  • Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
  • Top with more parmesan and fresh ground pepper.
  • serve immediately with tossed salad and garlic bread. YUM!

BAKED PENNE WITH HAM, PEAS, AND JACK CHEESE



Baked Penne With Ham, Peas, and Jack Cheese image

Make and share this Baked Penne With Ham, Peas, and Jack Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb penne pasta
3 tablespoons olive oil
1 small onion, finely chopped
1 large ripe tomatoes, peeled, seeded, and finely chopped
3 tablespoons all-purpose flour
4 cups milk
salt
black pepper
2 cups shredded monterey jack cheese
1 (10 ounce) package frozen peas, thawed
1/2 lb cooked ham, diced

Steps:

  • In a big pot of boiling salted water, cook pasta according to package directions until al dente; drain and transfer to a large mixing bowl.
  • Preheat oven to 350°; grease a 3-quart casserole dish; set aside.
  • In a large saucepan, heat the oil over medium heat; add in onion and tomato; stir for 2 minutes.
  • Sprinkle flour over the top and continue to stir for about 1 minute.
  • Gradually add the milk, whisking rapidly until the sauce is smooth.
  • Season with salt and pepper; add 1 cup cheese, and stir until it melts and the sauce is smooth.
  • Add the cheese sauce, peas, and ham to the pasta; toss until well blended.
  • Transfer mixture to the prepared casserole; sprinkle remaining cheese over the top; bake until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 738.9, Fat 32.6, SaturatedFat 14.5, Cholesterol 91.8, Sodium 359.8, Carbohydrate 79.6, Fiber 11.2, Sugar 3.9, Protein 33.6

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN



Pepin's Penne, Ham and Vegetable Gratin image

I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us

Provided by SheCooksToConquer

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1 3/4 cups penne (about 5 ounces)
1 1/2 cups diced ham (honey ham is delicious in this)
3/4 cup corn (about one ear, frozen works just fine)
1/2 cup frozen peas
1 1/2 cups zucchini, 1/2-inch cubes
3/4 cup grated cheese (we prefer Gruyere, but any you like will work)
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
2 tablespoons parmesan cheese

Steps:

  • Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
  • Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
  • Make the White Sauce:.
  • Melt butter in saucepan, add the flour, and whisk it together until smooth.
  • Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
  • Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
  • Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
  • Sprinkle Parmesan cheese on top.
  • Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
  • Serve immediately.
  • NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
  • SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.

Nutrition Facts : Calories 622.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 116.2, Sodium 1142.2, Carbohydrate 59.5, Fiber 7.3, Sugar 2.8, Protein 27.9

CREAMY HAM AND PENNE PASTA



Creamy Ham and Penne Pasta image

Make and share this Creamy Ham and Penne Pasta recipe from Food.com.

Provided by ROTEL

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces dry penne pasta, uncooked
1/2 cup frozen green pea
1 (10 ounce) can Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
1 (8 ounce) package reduced-fat cream cheese, cubed (Neufchatel)
1/2 cup shredded sharp cheddar cheese
3/4 cup chopped fully cooked lean ham

Steps:

  • Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
  • In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.
  • COOK'S TIPS: If your family prefers more heat, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

Nutrition Facts : Calories 435.9, Fat 15.9, SaturatedFat 8.8, Cholesterol 53.3, Sodium 690, Carbohydrate 54.7, Fiber 7.8, Sugar 5, Protein 19.5

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