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!!
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- 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
- 1In large skillet on medium heat, saute onions and mushrooms in butter until soft.
- 2While mushrooms are cooking, boil 7 cups water in a large sauce pan.
- 3Add ham, cooking until heated through to mushroom mixture
- 4Add 1/2 cup of milk to ham and mushroom mixture.
- 5Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
- 6Place cream cheese into spinach mixture and stir until melted.
- 7Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
- 8Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
- 9While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
- 10Drain noodles well.
- 11Serve noodles with spinach mixture over top.
- 12Sprinkle with parmesan cheese just before serving.
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Nutritional Facts for Parmesan, Ham, and Spinach Pasta
Serving Size: 1 (525 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 600.6
- Calories from Fat 303
- Total Fat 33.7 g
- Saturated Fat 17.4 g
- Cholesterol 106.8 mg
- Sodium 1101.7 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 5.9 g
- Sugars 5.5 g
- Protein 31.7 g