HAM AND SPAGHETTI ALFREDO
8 ounces spaghetti, uncooked
2 cups broccoli florets
1 (10 ounce) container light Alfredo sauce
1/2 pound cooked ham, cut into 1/2-inch cubes
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese (for serving)
Freshly ground black pepper (for serving)
Cook spaghetti in a 5-quart saucepan according to the package directions. Add the broccoli florets 2 minutes before spaghetti is al dente. (Use the cooking time given on the spaghetti package as a guideline.) Drain and keep warm.
Add the Alfredo sauce, ham, and pepper flakes to the pan and heat over medium heat until warmed, about 1 minute. Return the spaghetti and broccoli to the pan and toss to mix.
Spoon onto individual serving plates. Sprinkle with the Parmesan cheese and freshly ground pepper.
Makes 4 servings
Source: the National Pork Board
8 ounces spaghetti, uncooked
2 cups broccoli florets
1 (10 ounce) container light Alfredo sauce
1/2 pound cooked ham, cut into 1/2-inch cubes
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese (for serving)
Freshly ground black pepper (for serving)
Cook spaghetti in a 5-quart saucepan according to the package directions. Add the broccoli florets 2 minutes before spaghetti is al dente. (Use the cooking time given on the spaghetti package as a guideline.) Drain and keep warm.
Add the Alfredo sauce, ham, and pepper flakes to the pan and heat over medium heat until warmed, about 1 minute. Return the spaghetti and broccoli to the pan and toss to mix.
Spoon onto individual serving plates. Sprinkle with the Parmesan cheese and freshly ground pepper.
Makes 4 servings
Source: the National Pork Board
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