The story is like this: We had lots and lots of leftover ham from Christmas, and I didn't know what to do with it. I thought it might taste good with pasta, but I didn't have a recipe, so I did a quick internet search and got this recipe. It is amazing and delicious and almost everything I could ask for in a pasta dish.
I didn't have all the ingredients on hand, so I tweaked it a little bit the first time I made the recipe. I've made it three or four times since that first time, and each time I've tweaked the recipe a little bit more. It just gets better and better. Here's the recipe we've all been waiting for!
Ingredients:
1 pkg bowtie noodles
1 C fully cooked chopped ham
1/2 C butter
1/3 C flour
3/4 t salt
2 C milk
1/2 pkg frozen spinach or broccoli (about 5 or 6 oz)
1 C Parmesan cheese (4 oz)
Directions:
Cook pasta according to package directions, and then a little longer to make the pasta a little bit soft. Drain and set aside in desired serving dish.
Meanwhile, melt butter in pan with ham. Cook together until butter is completely melted and ham is heated through. Stir in flour and salt until blended (you should have a thick paste when done); add milk. Bring mixture to a boil, stirring often. Cook for about two minutes or until sauce is thickened. Add spinach just before sauce is at desired consistency; heat through. Reduce heat; add Parmesan cheese.
When cheese is melted, the sauce is done. Pour it over the pasta and stir until the pasta is evenly coated. Enjoy!
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Some notes:
Since the sauce tastes so similar to Alfredo sauce, I decided to make chicken Alfredo with this sauce. It was ok, but would have been better if I had put the chicken in at the end, instead of cooking it in the butter. EDIT: I tried it again with chicken. This time, I put the chicken in after the milk. It was delicious!
The original recipe called for more flour. The sauce thickens more quickly with a greater amount of flour, but I found it was more difficult to control the consistency with that amount of flour. The greater amount of flour also gave a strange texture to the sauce--it made it pastier.
Leftovers are still delicious! The only thing I don't like about regular (home made) Alfredo sauce (besides all the calories...) is that leftovers are really oily the next day. The texture just isn't as creamy after it's been reheated. This sauce stays creamy even after it has been reheated.
Cooking the pasta so it's softer (and coincidentally wetter) makes the dish creamier--and therefore yummier, in my book!