Quick Skillet Ham and Veggie Pasta
This skillet pasta is super quick and easy. It will help you hit your macros while also being macro-friendly.
Servings: 4
Calories: 353kcal
Ingredients
- 2 cups Bell peppers, chopped small (265 g)
- 1 1/2 cups Zucchini, chopped (150 g)
- 2 cups Spinach, roughly chopped (165 g)
- 1 1/2 cups Cherry tomatoes, halved (160 g)
- 1 1/2 tsp Kosher salt
- 3 1/2 cups Deli ham, chopped (400 g)
- 1/4 cup Jarred roasted red peppers, chopped (60 g)
- 1/4 cup Green onion, chopped (20 g)
- 1 Frozen cube of garlic, or minced clove (5 g)
- 1 Tbsp Balsamic vinegar (15 g)
- 4 cups COOKED pasta (gluten free works; 300 g)
- 2 tsp Olive oil (10 g)
- 2 Tbsp Fresh basil, chopped (5 g)
- 3-4 Tbsp Crumbled feta cheese (dairy-free works great; 40 g)
Instructions
- Heat a large skillet over high heat with a spritz of olive oil. Once it’s nice and hot, add your bell peppers and zucchini and let them sit for a couple of minutes until fragrant and browning a little on the bottom. Give them a stir and add your spinach, tomatoes and salt. Turn the heat down just a little (to medium-high) and cook for 3-5 minutes until everything is getting pretty nice and cooked down.
- Push your veggies to one side and add your chopped ham to let it sizzle for a minute. Add the roasted red peppers, green onion, garlic, and vinegar and cook for one more minute, tossing everything together.
- Mix in your cooked pasta, a drizzle of olive oil, the fresh basil and half the feta. Finish by crumbling the remaining feta on top, along with some extra basil for garnish! ENJOY.
Notes
MFP: Lillie Eats and Tells Quick Skillet Ham and Veggie Pasta
Nutrition
Serving: 300g | Calories: 353kcal | Carbohydrates: 43.3g | Protein: 26.4g | Fat: 7.2g | Fiber: 2.9g