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RIGATONI FLORENTINE


By Sweet Kat's Italian Kitchen (Visit website)





Rigatoni is my favorite pasta. I guess we all have our own favorites. What's yours? This is a wonderful recipe with cooked ham, peppers, mushrooms and baby spinach. It is great served with fresh baked bread and a salad. Just perfect for warm summer days.
12 oz. uncooked rigatoni
1 1/2 c. fully cooked ham cut into bite-size cubes
1 c. sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 cloves of garlic, minced
2 T. olive oil
3/4 c. reduced sodium chicken broth
1/4 tsp. black pepper
2 c. fresh baby spinach
grated Parmesan cheese
Cook rigatoni according to package directions. While pasta is cooking, in a large skilled saute the ham, mushrooms, peppers and garlic in the olive oil until veggies are tender. Stir in the broth and black pepper. Bring to boil. Reduce heat and 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.



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