Recipe by Wendi
"This is a wonderful and quick dinner. I have never not been asked for the recipe when I serve it to friends. Don't be discouraged by the number of ingredients... you can add or delete any items you wish. Sprinkle Parmesan cheese on top, toss with olive oil and serve with French bread, if desired. Toss in some artichoke hearts if you'd like."
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fresh mushrooms, sliced
1 (16 ounce) package
frozen chopped broccoli
1 (6 ounce) can
black olives, drained
I can't believe more people haven't tried this recipe! It was SO good! I steamed some fresh broccoli and used canned mushrooms since that's all I had on hand. I also cut the garlic down to 1 clove, just out of preference. I was out of olives, so I skipped them and sprinkled some parmesan/romano on top. Delicious!!!
I made this as directed except using fresh broccoli and only 8 oz. of mushrooms. None of us liked it. The flavors of the different ingredients just didn't seem to work together.
This was a nice change of pace from the regular ham and cheese or ham and cream sauce combos. I used turkey ham and whole wheat spaghetti. Something called "Garlic Sphaghetti" definitely needs more garlic than this recipe says - I think I quadrupled it! I also added some fresh ground black pepper and basil. I've cooked with olives before but when I read the ingredients list for this recipe, I wasn't sure about having them here, but after making it I have to say they definitely belong! They add a lot of flavor to the dish. The servings are quite generous so this is a good recipe for a quick dinner on a busy night when you are REALLY hungry!
I have made this a few times and really love it. It is so easy to make, throw everything in a pan and sautee. I omit the olives and find it not necessary to toss with olive oil at the end. Wonderful and easy!
Great, basic recipe. I like garlic so did add more as well as some pepper. Had a nice, light flavor and loved how quick it was to make it. Would make again.
My husband the pasta fiend loved this! Next time I'll use a small onion since the larger onion tended to overpower the recipe. I used sliced black olives and 12 oz. leftover ham chunks. Also, next time I'll slice everything first before starting step 2. (since the mushrooms took a while, I ended having to take the mixture off the stove while I finished slicing).
I was a little wary at first, but it turned out pretty good. My husband liked it also, and he's on the picky side. This is a great way to use up lunch meat that's getting ready to go bad!
Like almost everyone I only had some of the ingredients I added spinach instead of broccoli and green peppers instead of the olives. I think it was perfect we even added some chopped tomatoes to the top light and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic and Ham Spaghetti
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 457
** Calories from Fat: 182
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