Ham pasta with spinach in cream sauce

Ingredients for 3 servings:

• 300g spaghetti
• 120 g cooked ham, approx.
• 120 g young leaf spinach, approx.
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp flour
• 250 g whipping cream or 250 ml Cremefine for cooking
• some salt and pepper, colored, black or white, from the mill
• some lemon juice or lemon zest
• 1 pinch(s) nutmeg, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Finely dice the cooked ham. Sort and wash the spinach leaves, and drain well. Peel the onion and garlic clove, then finely dice or chop both. Heat a wok, add the olive oil, and once hot enough, sauté the diced onion and garlic; add the diced ham and fry briefly. Sprinkle with the flour and sauté briefly. Then add the cream, stirring constantly, and bring to a boil. Season to taste with a little salt, some freshly ground black or white pepper, a little lemon juice or lemon zest, and a pinch of nutmeg, if desired. Drain the spaghetti and let it drain. Add the spinach to the sauce in the wok and let it wilt slightly. Then add the spaghetti and mix carefully. Season again, adjust the seasoning if necessary, and serve. Tip: If you like the sauce creamier, simply stir in some herb cream cheese or some brunch “paprika & chili peppers” after the point “add the cream while stirring”.