Name: Ham and Vegetable Pasta Skillet
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 6 oz lean diced ham; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 cup yellow onion; 1 tsp olive oil; 1 clove garlic; 0.25 cup low-sodium chicken broth; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Nutrition

Per serving

529 calories

Protein: 46g; 34% of calories
Carbs: 54g; 39% of calories
Fat: 16g; 27% of calories

Instructions

Prep 10 min · Cook 12 min

Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced onion and red bell pepper to the skillet, sautéing for 3 minutes until the onion is translucent.
Stir in the diced ham and sliced zucchini, cooking for an additional 4 minutes until the ham is lightly browned and zucchini is tender-crisp.
Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Drain the pasta and add it directly to the skillet, tossing well to coat in the light sauce.
Season with sea salt and black pepper, then garnish with grated parmesan cheese and fresh parsley before serving.

Nutrition

Ingredients

Instructions

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