Monday, April 25, 2011

Spaghetti with Ham, Asparagus & Mozzarella Recipe

Now that Easter has come and gone, what are we supposed to do with all of the ham leftovers?  This recipe is a great way to use up all of those ham leftovers in a completely transformed way.  This recipe combination with the salty ham, crispy asparagus and creamy mozzarella tossed with whole wheat spaghetti creates an amazing marriage of flavors and textures. 

Spaghetti with Ham, Asparagus & Mozzarella
Serves 6-8

1 bunch of asparagus, trimmed and cut
1 teaspoon minced garlic
3/4 pound whole wheat spaghetti
2 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
3/4 pound cooked ham, cut 
6 ounces mozzarella cheese, diced (about 1 cup)

In a large pot, bring four quarts of salted water to a boil.  Once the water is to a boil, add the spaghetti to the water and cook until al dente.  

At the same time, in a large frying pan heat up olive oil and add the garlic and cut asparagus.  Keep on medium heat for about 5-7 minutes, stirring occasionally.  Next, add your cut ham to the asparagus and stir.  At this time add some of the pasta cooking water (about 1/2 cup) to the asparagus and ham mixture to add some moisture. 

Once the pasta is cooked, drain and reserve another 1/2 cup of the cooking liquid.  Add the pasta to the asparagus and ham mixture in the frying pan.  Mix well so the pasta is well coated with the garlic olive oil and incorporated with the asparagus and ham.  If this looks a little dry, add some of the reserved cooking water.  Serve the pasta dish topped with the cubed mozzarella.

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