Creamed Spinach Ham Pasta Recipes

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CREAMY HAM & MUSHROOM PASTA BAKE



Creamy ham & mushroom pasta bake image

Use up the leftovers in your fridge with this hearty family supper dish

Provided by Good Food team

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

500g bag farfalle
50g butter, plus a little extra
200g small mushroom, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Steps:

  • Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium

SPINACH LINGUINE WITH HAM AND BROCCOLI



Spinach Linguine with Ham and Broccoli image

With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons olive oil
2 ounces cooked ham, cut into 1/2-inch pieces
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
2 ounces reduced-fat bar cream cheese
10 ounces spinach linguine
1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 481 g, Fat 11 g, Fiber 10 g, Protein 23 g

PARMESAN, HAM, AND SPINACH PASTA



Parmesan, Ham, and Spinach Pasta image

This is a great way to serve spinach and to use left-over Christmas ham. I learned the recipe while in the Netherlands, from a French chef. I usually double the recipe because it freezes very well. I have gotten many requests for this recipe. I usually serve it with garlic bread on the side. ENJOY!!

Provided by PrincessSarahNP

Categories     Ham

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 medium red onions, diced
1 lb button mushroom, sliced
3 tablespoons butter (or margarine)
7 cups water
2 cups cooked ham, cubed
2 (10 ounce) packages frozen spinach, thawed and squeezed dry
1/2-2 cup skim milk
8 ounces cream cheese
1 -2 tablespoon garlic powder (to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) can cream of mushroom soup
1/2 cup parmesan cheese
8 ounces spaghetti noodles

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.

Nutrition Facts : Calories 600.6, Fat 33.7, SaturatedFat 17.4, Cholesterol 106.9, Sodium 1101.7, Carbohydrate 45.9, Fiber 5.9, Sugar 5.6, Protein 31.8

CREAMED SPINACH PASTA



Creamed Spinach Pasta image

This pasta nods to everyone's favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened. The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness. Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles. Top with pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely. Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Provided by Colu Henry

Categories     dinner, easy, pastas, main course, side dish

Time 25m

Yield 4 to 6

Number Of Ingredients 10

1 cup whole-milk ricotta
Kosher salt and black pepper
1 pound long pasta, such as fettuccine or tagliatelle
3 tablespoons pine nuts (optional)
4 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound fresh baby spinach
1 cup heavy cream
1/4 teaspoon grated nutmeg
Grated pecorino or Parmesan, for serving

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.

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