Ham and Spaghetti Alfredo
Leftover ham doesn't always mean sandwiches. With purchased Alfredo sauce and frozen broccoli florets, this pasta entrée comes together quickly. Complete the meal with a mixed greens salad and some breadsticks.
1/2 pound ham, cut into 1/2-inch cubes
8 ounces dry spaghetti
2 cups broccoli florets
1 (10-ounce) container light Alfredo sauce
1/4 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
Fresh ground black pepper to taste
- Cook spaghetti in a 5-quart saucepan according to the package directions. Add the broccoli florets 2 minutes before spaghetti is al dente. (Use the cooking time given on the spaghetti package as a guideline). Drain and keep warm.
- Add the ham, Alfredo sauce and pepper flakes to the pan and heat over medium heat until warmed, about 1 minute. Return the spaghetti and broccoli to the pan and toss to mix. Spoon onto individual serving plates.
- Sprinkle with the Parmesan cheese and freshly ground black pepper.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 440 calories; Protein: 28 grams; Fat: 14 grams; Sodium: 1050 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 7 grams; Carbohydrates: 51 grams; Fiber: 3 grams.
Recipe and photograph provided courtesy of National Pork Board.