Ingredients
12 ounces uncooked rigatoni or large tube pasta1-1/2 cups cubed fully cooked ham1 cup sliced fresh mushrooms1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned2 garlic cloves, minced2 tablespoons olive oil3/4 cup reduced-sodium chicken broth1/4 teaspoon pepper1-3/4 cups fresh baby spinach1/2 cup grated Parmesan cheese
Preparation
Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender.
Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.
