Creamed Spinach Ham Pasta Recipes

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk the milk and sauce mix until blended. Bring to a boil over medium heat, stirring constantly. , Drain pasta; stir into the sauce. Add ham and spinach; cook and stir until heated through.

Steps:

• 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.

Steps:

• In large skillet on medium heat, saute onions and mushrooms in butter until soft.
• While mushrooms are cooking, boil 7 cups water in a large sauce pan.
• Add ham, cooking until heated through to mushroom mixture
• Add 1/2 cup of milk to ham and mushroom mixture.
• Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
• Place cream cheese into spinach mixture and stir until melted.
• Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
• Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
• While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
• Drain noodles well.
• Serve noodles with spinach mixture over top.
• Sprinkle with parmesan cheese just before serving.

Steps:

• In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
• Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, ham and wine. Cook and stir until some of the wine has evaporated.
• Add spinach and pasta; toss gently. Sprinkle with cheese.