country pasta

Name: Country Pasta
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Southern
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

(1 RATING)

18 Pinches 1 Photo

Renae McVay

Ecru, MS

Updated on Feb 28, 2016

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!

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 6 or more

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

How To Make country pasta

Step 1

Boil and drain the pasta per box directions

Step 2

Open and drain all the canned veggies.
Step 3

Toss the pasta in the bottle of zesty Italian dressing and all the seasonings (reserve the extra olive oil)
Step 4

Start tossing the pasta mixture with all the different veggies until well combined.
Step 5

Add the cubed ham. Toss well. If it seems too dry, add olive oil to your desired moistness.
Step 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.
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