in Italy

Pasta with ham and spinach in thyme sauce

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Ingredients for 4 servings:

  • 350 g pasta
  • 150 g spinach, fresh
  • 150 g ham, raw
  • 100 g tomatoes, fresh
  • 20 g butter
  • 100 ml whipped cream
  • 400 ml vegetable stock
  • 1 tbsp Parmesan, grated
  • 4 tbsp olive oil
  • 1 onion(s)
  • Thyme
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and slice the spinach. Blanch and peel the tomatoes, then dice the flesh. Peel and dice the onions and slice the ham. Heat the oil in a pan and add the diced onions, sliced ​​ham, and diced tomatoes one after the other. Season with salt and pepper. Keep warm. For the thyme sauce, melt the butter, add the thyme, stir in the meat and vegetable broth and cream, and simmer for a few minutes. Cook the pasta in plenty of boiling salted water, drain “al dente,” and toss with the ham sauce. Spread the thyme sauce on the bottom of the serving dish and arrange the pasta on top. Garnish with raw spinach strips and grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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