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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Give leftover ham a face-lift in this tasty pasta dish that mixes up in a wink. The mild cream sauce gets fresh flavor from sauteed mushrooms and a boost of color from frozen peas. Ingredients:
1/2 pound sliced fresh mushrooms |
1/3 cup chopped onion |
2 tablespoons olive oil |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons italian seasoning |
2 teaspoons chicken bouillon granules |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups milk |
1 package (7 ounces) thin spaghetti, cooked and drained |
2 cups cubed fully cooked ham |
1 package (10 ounces) frozen peas, thawed |
grated parmesan cheese, optional |
Directions:
1. In a large skillet, saute mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.
2. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with cheese if desired. Yield: 4 servings.
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