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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Ham-Spinach Pasta

Saute in butter:
     1/4 cup chopped onion
     1 minced garlic
     leftover ham, cut in 1/2" pieces
     2 tbsp. bacon bits, or 3 strips crumbled, fried bacon
     2 tbsp. sundried tomatoes, chopped
     1 pkg. frozen chopped spinach
                    (defrost, squeeze out moisture)

Heat through while boiling egg noodles.
Place pats of butter, grated black pepper, salt, and
3/4 cup grated Parmesan cheese in a large bowl.
Add drained noodles and ham/spinach mixture.
Toss and serve.

Source: Karin E. Guzy


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