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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Marybeth Wright of Maitland, Florida says it takes her only minutes to make this time-saving pasta toss. Leftover ham, canned ripe olives, sliced mushrooms and roasted red peppers lend plenty of flavor to the colorful combination of tastes. Ingredients:
1 package (16 ounces) spaghetti |
4 cups cubed fully cooked ham (about 1-1/2 pounds) |
1/2 pound fresh mushrooms, sliced |
1 medium green pepper, chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded parmesan cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper.
2. Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned. Yield: 6-8 servings.
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