SPAGHETTI HAM TOSS

Spaghetti Ham Toss image

Marybeth Wright of Maitland, Florida says it takes her only minutes to make this time-saving pasta toss. Leftover ham, canned ripe olives, sliced mushrooms and roasted red peppers lend plenty of flavor to the colorful combination of tastes.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 package (16 ounces) spaghetti
4 cups cubed fully cooked ham (about 1-1/2 pounds)
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded Parmesan cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper., Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned.

Nutrition Facts : Calories 522 calories, Fat 20g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 1795mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.