Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 8 oz short-cut pasta (elbows, shells, rigatoni, etc.)
- 4 cups broccoli florets, chopped small
- ¼ cup water
- 1 ½ cups leftover Good Ranchers ham, diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup half-and-half
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: red pepper flakes
Instructions:
1. Cook the pasta: Cook according to package directions. Reserve 1 cup of the pasta water before draining.
2. Sauté aromatics: In a large skillet over medium heat, melt the butter. Add garlic and cook for 1 minute until fragrant.
3. Cook the broccoli: Add the broccoli florets and cook 2–3 minutes, stirring occasionally, until bright green and just beginning to soften. Add water to gently steam and help them soften.
4. Make the sauce: When the broccoli is almost tender, pour in the half-and-half and bring to a gentle simmer. Stir in the Parmesan until smooth and creamy.
5. Add the ham: Stir in the diced ham and cook for 2–3 minutes, just until heated through. If the sauce thickens too much, add a splash of the reserved pasta water creamy.
6. Combine: Add the drained pasta and toss until everything is evenly coated. Season with salt, pepper, and optional red pepper flakes.
Serve: Enjoy immediately with extra Parmesan on top.