Spaghetti with Ham
An tasty spaghetti primavera with ham, broccoli, mushrooms and red bell pepper. Put your leftover holiday ham to good use with this easy recipe.
1 (16-ounce) package spaghetti
3 cups broccoli florets
3 tablespoons olive oil
2 garlic cloves, chopped
2 cups sliced mushrooms
1 red bell pepper, sliced
6 ounces chopped cooked ham
1 tablespoon cornstarch
1 cup chicken broth
2 teaspoons chopped fresh basil
1 cup freshly grated Parmesan cheese
- Cut broccoli into 1/2-inch flowerets. Steam until just tender; drain and set aside.
- In a saucepan saute in olive oil, finely chopped garlic cloves, sliced mushrooms, and sliced red bell pepper. Add chopped ham and cook for an additional 2 minutes.
- In another saucepan combine cornstarch and chicken broth. Cook over low heat until thickened.
- In a large serving bowl combine spaghetti, vegetable/ham mixture, and the sauce. Sprinkle with basil and Parmesan cheese. Toss to coat.
Makes 4 servings.