ham and spinach with cream

By momofsixplus1

The simple union of fresh spinach, ham, and a splash of cream makes an excellent topping for regular or green taglierini or tagliatelle. Steaming rather than boiling the spinach gives it more flavor and a better texture.

Ingredients

• 1 lb spinach, trimmed, thoroughly washed and leaves torn into pieces
• 1/4 cup unsalted butter
• 3 oz cooked ham, cut into thin strips
• 6 tablespoons heavy cream
• freshly grated nutmeg
• salt
• 3/4 cup freshly grated parmesan cheese

Preparation

Step 1

Bring a saucepan three-fourths full of water to a boil. Add the spinach and boil until tender, about 2 minutes. Alternatively, place the spinach in a steamer rack over gently boiling water, cover and steam until tender 3-4 minutes. Drain well, press out all the excess water and then chop the spinach.

In a frying pan over medium heat, melt the butter. Add the spinach and saute until all moisture evaporates, a few minutes. Add the ham, cream and a generous grating of nutmeg and cook,stirring constantly, a couple of minutes longer. season to taste with salt.

Meanwhile, cook your choice of pasta until al dente. Drain and transfer to a warmed serving dish. Immediately pour the sauce over the pasta and toss very gently. sprinkle with 1/4 cup of the parmesan cheese and serve at once. pass the remaining parmesan at the table.

serves 4