Spaghetti Surplus

April 9, 2013 Posted by Site Owner

The perfect recipe for post Easter when you have leftover ham and possibly some leftover pasta. Health it up with spinach brown rice pasta or regular brown rice pasta and almond cream instead of dairy cream. The fresh rosemary makes the dish so don't substitute that if possible.



1/2 pound at least or more of cooked and drained pasta/spaghetti
1/4 cup olive or coconut oil 
1 large onion, chopped
1 carrot, peeled and diced into small bits that will cook quickly
4 mushrooms, diced small
4 cups zucchini, halved lengthwise and sliced thin
1/2 teaspoon sea salt
pepper to taste
1 TBSP fresh rosemary chopped fairly fine
2-4 cups chopped cooked ham
3/4 cup heavy cream ( I found almond or coconut cream to work great)
1/2 cup Paremesan or any cheese, low-fat preferably



Heat the olive or coconut oil in a large skillet on medium heat. Add the onion and cook until slightly transparent. Add the carrot and mushrooms,  cooking for another 3 minutes. Add the zucchini and cook yet another 4 minutes. Add the spices and ham and toss to coat until warmed.
Add the cream and the cheese and toss for another minute until warm. Serve immediately. Enjoy


A Healthier Option recipe

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