Country Pasta

Renae McVay

By
@tummytickler

Have you ever wanted to think of a way to use leftover baked ham other than just sandwiches? Here's what happened when I asked myself this question, and since I am Southern, and I love pasta, this dish was born!

And this dish is good cold also!


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Comments:

Serves:

6 or more

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 cups
cubed baked ham (like leftover smithfield)
1 16ounce
box thin spaghetti
2 14.5 oz
canned stewed tomatoes
2 2.5 oz
canned black olives slices
1 15oz
canned whole kernel corn
1 10oz
can rotel tomatoes(or chunky salsa)
1 27oz
canned collard greens(can use any type greens)
1 16oz
bottle zesty italian salad dressing
salt and pepper to taste
1 tbsp
garlic salt (i use the kind with parsley in it)
1/4 cup
parmesan cheese (more if you like)
olive oil (optional)
1tbs
mrs. dash

Directions Step-By-Step

1
Boil and drain the pasta per box directions
2
Open and drain all the canned veggies.
3
Toss the pasta in the bottle of zesty Italian dressing and all the seasonings (reserve the extra olive oil)
4
Start tossing the pasta mixture with all the different veggies until well combined.
5
Add the cubed ham. Toss well.
If it seems too dry, add olive oil to your desired moistness.
6
Turn the heat on low heat and toss until the dish is good and warm to hot. Toss constantly so as not to scorch the bottom. Remove from heat. Serve with toasted garlic bread.
Can refrigerate and Serve cold as a pasta salad also.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids