This skillet pasta is super quick and easy. It will help you hit your macros while also being macro-friendly.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Main Course, one dish meal
Cuisine: comfort food
Keyword: ham, one pot meal, quick, skillet pasta, veggies
2cupsBell peppers, chopped small (265 g)
1 1/2cupsZucchini, chopped (150 g)
2cupsSpinach, roughly chopped (165 g)
1 1/2cupsCherry tomatoes, halved (160 g)
1 1/2tspKosher salt
3 1/2cupsDeli ham, chopped (400 g)
1/4cupJarred roasted red peppers, chopped (60 g)
1/4cupGreen onion, chopped (20 g)
1Frozen cube of garlic, or minced clove (5 g)
1TbspBalsamic vinegar (15 g)
4cupsCOOKED pasta (gluten free works; 300 g)
2tspOlive oil (10 g)
2TbspFresh basil, chopped (5 g)
3-4TbspCrumbled feta cheese (dairy-free works great; 40 g)
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.
MFP: Lillie Eats and Tells Quick Skillet Ham and Veggie Pasta