Summer Spaghetti with Ham
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 green pepper, diced
- 2 small zucchini, quartered and sliced
- 2 ears corn, shucked and corn removed (or about 1 1/2 c. frozen corn)
- 1 cup frozen peas
- 1 8 oz package diced ham
- 1/2 cup chicken stock or white wine
- 1/4 cup freshly squeezed lemon juice
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 cup milk
- 12 grape or cherry tomatoes, quartered
- 1/2 cup c. Italian blend shredded cheese, plus more for garnish, if desired
- 1/2 lb 1/2 lb. thin spaghetti, vermicelli or angel hair, cooked and drained
Instructions
- Heat the olive oil and butter in a large skillet.Add green peppers and cook for 2 minutes. Add remaining veggies, except tomatoes, and ham. Cook for about 5 minutes, until veggies are crisp tender.
- Stir in chicken stock or wine, lemon juice and seasonings. Combine well.
- Add milk and bring to a slow boil for 2 minutes, stirring frequently, just until the sauce begins to thicken up a bit. (It should just cover the back of a spoon without running off.)
- Remove skillet from heat. Stir in tomatoes and cheese. Add pasta and toss to coat well. Garnish with additional shredded cheese, if desired.
Notes
