Ham & Spinach Pasta

By Kathryn Washburn Breighner

This recipe is such a keeper! Not only is it superb, it is oh, so simple. Looking for a last minute dinner? This is quick to fix, fancy enough to serve dinner guests or for a simple dinner at home.

I love the flavors here of the ham and the spinach. I have used ham, prosciutto, or Serrano hams in this recipe and they all are wonderful with their own unique tastes that slightly changes the flavors.

Before making the sauce, cook 1 lb of  shaped pasta--this dish works best with a short, pasta versus something like linguini.

In a saute pan, saute until the onions begin to soften:

6 T olive oil
3/4 c of chopped green onions (although I used Vidalia onions last night...yum!)
1/4 t of cayenne pepper, or Penzey's black and red, or hot paprika, or red pepper seeds

Then add 1 1/4 c of chopped ham and cook, stirring, 3-4 minutes. 

Thaw and drain:

2 packages, 10 oz each, frozen, chopped spinach

Add the spinach to the saute pan and cook 3-4 minutes over medium heat.

Add to the pan:

2 c of heavy cream

Cook 4-5 minutes until the cream begins to thicken and can coat the back of a spoon.

Add the sauce to the drained, cooked pasta, top with parmesan cheese. And hope for leftovers for lunch the next day!