This is a quick and easy pasta dinner. It's adapted from a recipe on the back of a box of Publix rotini. You can use leftover ham or a hunk of ham from the grocery store. I like it with mushrooms, but not everybody does so you can feel free to leave them out. If you don't have chicken broth, use pasta water. Serve with parmesan.
Ham and Rotini Florentine
1 pound rotini, regular or tri-color
1 - 1 1/2 cups ham, chopped
1/4 cup olive oil
1 cup bell peppers, chopped (choose your favorite color)
1 cup mushrooms, sliced
1 package of frozen spinach
3/4 tablespoon garlic, minced
3/4 cup chicken broth
1/2 cup parmesan cheese
salt and pepper to taste
Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large pan. Add ham, peppers, mushrooms, garlic, and block of frozen spinach. Cook over medium heat until veggies are soft and spinach is completely defrosted. Add chicken broth (or pasta water) to the veggies. Drain pasta and add to the veggie mix. Stir in parmesan cheese. Taste to see if you need to add salt and pepper.
Serve with a nice bread. Stand out of the way!
I am the one who dislikes the mushrooms, thanks for thinking of me! And to all who read (may read? will read?), the last comment about stand out of the way is meant literally. This dish goes fast and no matter how much is made, it is literally a conscience decision to have leftovers. With removing the bowl from the table to ensure that the decision is final. No joke.
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