Creamy Ham and Cheese Spaghetti with Red Peppers and Snap Peas.

 HAM RERUN

Looking for inspiration for your leftover ham? 

Ever Ready has got you covered with a new recipe, Creamy Ham and Cheese Spaghetti with Red Peppers and Snap Peas. 

Cook's Notes:  The recipe serves four. Advance preparation makes the cooking process more efficient and reduces stress by allowing you to focus on cooking rather than searching for items. In addition, it minimizes the risk of forgetting essential steps or ingredients during cooking.   

Advance Prep

• In a container, place diced ham and grated cheeses
• In another container, add diced onions, minced garlic, and diced red mini peppers 
• Refrigerate both containers until you start the meal preparation   

Ingredients: 

• 8 oz. of dry spaghetti or angel hair pasta
• 1 tablespoon of each butter and olive oil
• 2 tablespoons flour
• 3 garlic cloves minced
• 1/2 cup minced onions
• 2 cups diced ham
• 1 cup snap peas or broccoli florets 
• 3/4 cup mini-diced red peppers
• 1-1/2 cups low-sodium chicken broth 
•  1/2 cup heavy cream
• Dash of red pepper flakes 
• 1 tablespoon parsley flakes 
•  1 tablespoon lemon juice
•  1 cup grated white cheddar cheese
•  1/2 cup grated Parmesan cheese
• 2 tablespoons  dry white wine

 Directions:

• Cook pasta until al dente. Drain and reserve 1 cup of pasta water. 
• Set pasta aside, keep covered.
• Melt butter with oil and at medium heat, saute garlic and onions. Adding in spices at the end. 
• Sprinkle in flour and cook for 1 minute. Slowly add in chicken broth, pasta water, and cream. Cook until thickened. Add in lemon juice and cheeses. Simmer on medium-low heat for 5 minutes or until cheeses are melted.
• Add in peppers, cooked spaghetti, and diced ham. Simmer a few minutes more.  
• To serve, grate more Parmesan cheese over each serving.