3 carrots, coined
4 small red potatoes, diced
8 oz penne pasta or other small pasta, cooked until al dente
2 cups “ham”, cut into bite-sized pieces
2 tbsp corn starch mixed with 2 tbsp water
Freshly ground salt and pepper to taste
Heat a large Dutch oven over medium high heat. Sauté the onion, carrots, and garlic for five minutes, until the onion starts to become tender. Add the potatoes, and cook for a couple more minutes. Add the water through the rosemary, and bring to a boil. Reduce heat to just over a simmer and cover for about 20 minutes, until the potatoes are almost tender. Add the remaining ingredients except salt and pepper, and cook for 10 minutes more. Serve, topped with salt and pepper.