Ham and Pepper Skillet Noodles

Pasta Pronto

• 8 oz wide egg noodles
• ⅓ cup fresh parsley — chopped
• ¼ teaspoon black pepper (optional) — or to taste
• ¼ cup butter
• 1 green bell pepper — cut into thin strips
• 1 medium red onion — halved and sliced slightly thicker than the pepper
• 1 12-ounce can luncheon meat — cut into thin strips
• freshly grated Parmesan cheese — for serving

1. Cook the Noodles: Bring a large pot of water to a boil over high heat. Add the egg noodles and cook according to package directions, about 5–8 minutes, until tender but not mushy. Reserve ½ cup of the cooking water, then drain the noodles in a colander and transfer them to a large serving bowl. Toss with the parsley and black pepper.8 oz wide egg noodles, ⅓ cup fresh parsley, ¼ teaspoon black pepper
2. Brown the Luncheon Meat: While the noodles cook, heat a 12-inch skillet over medium-high heat. Add the luncheon meat in a single layer and cook 3–5 minutes, turning occasionally, until browned and lightly crisp around the edges. Transfer to a plate.1 (12-ounce) can luncheon meat
3. Cook the Vegetables: Reduce the heat to medium and melt the butter in the same skillet. Add the green bell pepper and red onion and cook 5–7 minutes, stirring occasionally, until the onion is softened and the pepper is crisp-tender.¼ cup butter, 1 green bell pepper, 1 medium red onion
4. Combine Everything: In the large serving bowl, pour the vegetables and butter over the noodles. Add the browned luncheon meat and toss thoroughly until evenly combined. Add the reserved noodle cooking water 1 tablespoon at a time, only as needed, until the noodles are glossy and evenly coated.cooked noodles, vegetable-butter mixture, browned luncheon meat, and up to ½ cup reserved noodle cooking water
5. Serve: Serve immediately and pass freshly grated Parmesan cheese at the table.freshly grated Parmesan cheese