Taken from My Kitchen Cafe, with a few minor changes, this recipe was a colorful way to finish off the second freezer bag of leftover Christmas ham!
1 12 oz Wacky Mac pasta
3 tablespoons olive oil
1 Tablespoon butter
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 Tablespoon freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted.
Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil, parsley and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice.
Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half. Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle remaining parmesan cheese over the top of the pasta. Serve immediately.