Leftover ham doesn’t always mean sandwiches. Ham and Spaghetti Alfredo is a spring favorite that combines the rich, creamy goodness of Alfredo with the savory flavor of ham. For a pasta entrée that comes together quickly, use purchased Alfredo sauce and frozen broccoli florets.
- 8 Ounces spaghetti
- 2 Cups broccoli florets
- 1/2 Pound ham, cut into ½-inch cubes
- 1 10-ounce container light Alfredo sauce
- 1/4 Teaspoon red pepper flakes
- 1/4 Cup Parmigiano-Reggiano cheese, grated
- Freshly grated pepper, to taste
Cook spaghetti in a 5-quart saucepan according to the package directions. Add the broccoli florets 2 minutes before spaghetti is al dente. (Use the cooking time given on the spaghetti package as a guideline.) Drain and keep warm.
Add the ham, Alfredo sauce, and pepper flakes to the pan and heat over medium heat until warmed, about 1 minute. Return the spaghetti and broccoli to the pan and toss to mix. Spoon onto individual serving plates.
Sprinkle with the Parmigiano-Reggiano cheese and freshly grated pepper.