Could I really still be carrying on about my spinach from the garden? Yes, I’m afraid it’s looking that way. An odd obsession with spinach from the garden — check!! I’ve been trying to come up with a dish to use up some of my garden spinach. Pasta is what came to mind, although pasta twirls around in my mind on a daily basis. This easy dish is filled with fresh Spring flavors. The sauce is rich and creamy, and delicious with the addition of the salty ham. It’s the perfect way to incorporate your leftover Easter ham into a new dish without feeling like your eating leftovers. Here’s how to make it…
- 1 lb pasta of your choice, I used linguine here
- 1/4 cup butter
- 1/4 cup chopped onion
- 6 oz chopped ham
- 2 gloves chopped garlic
- 1 cup heavy cream
- 2 cups fresh spinach
- salt and pepper to taste
- Parmesan cheese for serving
Cook the pasta according to package directions. While the pasta cooks, sauté the butter and onions in a large pan over medium heat until the onions are fragrant and tender, about 4 minutes. Add the ham to the pan and sauté an additional 3 minutes. Add the garlic and sauté a minute longer. Now add the heavy cream, salt, and pepper. When the cream begins to bubble, turn the heat down to low. Continue to cook for a couple of minutes, stirring often. When the pasta is ready, drain it and add it to the sauce mixture along with the spinach. Turn the heat off and toss it all together to coat the pasta and wilt the spinach. Serve with grated Parmesan cheese.
This was a big hit for supper at our house. My husband and I shared a bottle of Pinot Noir, and it was a nice compliment to this dish. I’m not sure how long the spinach growing season is, but something gives me the feeling I’ll be coming up with more spinach recipes in the coming weeks. Enjoy!