I always keep the ingredients for this pasta dish on hand, so I can whip it up pronto. People who try it always ask for the recipe.—Nancy Ringer, Dwight, Illinois
- 1 package (16 ounces) bow tie pasta
- 2 cups cubed fully cooked ham
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture. Yield: 6 servings.
Originally published as Parmesan Ham Pasta in Country Woman March/April 2000, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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