31 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 9
  • 3 Rating Star 4
  • 2 Rating Star 3

Rich and creamy, very yummy for the tummy! Serve with garlic toast!

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Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

Nutrition Facts

444.16 calories; 16.97 g protein; 18.53 g carbohydrates; 33.82 g fat; 99.73 mg cholesterol; 924.56 mg sodium.Full Nutrition


Reviews (23)

Read All Reviews

Most helpful positive review

02/01/2008
I read all of the reviews and made the changes accordingly. I still have to tweak the consistency thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms a bunch of green onions a whole green and red pepper a few stalks of celery with the inner stalks and tops a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh not frozen broccoli that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti this amount of veggies was plenty it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.
(15)

Most helpful critical review

01/17/2007
The sauce was far too pasty. It would be better with half the cream cheese.
(7)
31 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 9
  • 3 Rating Star 4
  • 2 Rating Star 3
02/25/2005
As it is written this is a bland mess. However the thought behind it is good so I took it a few steps further. I added 2 cloves of minced garlic 6 stalks of asparagus cut in 1 inch lengths a small yellow squash sliced some par boiled baby carrots and a cup of broccoli florets. Saute all the garlic and veggies together until they are heated through then continue as the recipe is written.
(34)
09/10/2003
This recipe was bland. The sauce was heavy and as originally submitted way too much for the amount of veggies and pasta.
(18)
02/01/2008
I read all of the reviews and made the changes accordingly. I still have to tweak the consistency thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms a bunch of green onions a whole green and red pepper a few stalks of celery with the inner stalks and tops a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh not frozen broccoli that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti this amount of veggies was plenty it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.
(15)
01/31/2011
Ok this is really good. With some changes. The amount of pasta is way to little I used about a pound of pasta. The cream cheese needs to be softened before you put it in the pan. It will incorporate much easier. I added extra milk since it was really thick as is. I also added minced garlic zucchini fresh mushrooms instead of canned carrot sticks onions and tomatoes. I didn't have any red bell pepper so I just used green. And since I added extra milk I used extra parm. I topped it with diced tomatoes and green onions. Very tasty recipe. Thanks.
(9)
03/02/2006
I gave this a 4 because it truly does need a lot of revisions--I used a ton more vegetables--a 16 oz package of frozen broccoli cauliflower and carrots a cup of frozen peas a cup of frozen green beans half of a fresh red pepper a can of mushrooms--and a pound of angel hair pasta. So I cooked the vegetables in some canola oil and made the sauce in a seperate pan and boiled the pasta in a seperate pan. I also added garlic and onion to the vegetable mixture and the sauce. Also I added basil and oregano to the sauce too. So the cream cheese idea is a good base but you definitely need to jazz the recipe up a bit. Also I don't see the need for all the butter--I used about 1 tbsp of canola oil to saute my veggies and they were delicious! And I cannot even IMAGINE this sauce on 4 oz. of pasta because we had enough for 1 lb of pasta--but if you like a lot of sauce you may want to use about 3/4 of a pound of pasta. Overall--good base of a recipe just need to add a lot more stuff--but in the end it's great!
(7)
01/17/2007
The sauce was far too pasty. It would be better with half the cream cheese.
(7)
05/24/2010
It was really good!! The sauce came out great. I used fresh mushrooms and skipped the ham so I had to season it more. I added minced garlic and cilantro and I was glad I did--added a little kick.
(6)
09/08/2009
Tasty and very easy. I had a ham steak and several peppers to use up and found this recipe that used both. I didn't have mushrooms but did have an oriental eggplant which worked nicely. This is kind of a kitchen sink recipe - I think it would work with most veggies you might have on hand. I had to add extra milk since it really thickened up fast. I would make this again.
(4)
02/25/2008
My family did not care for this recipe.
(4)