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Orecchiette With Ham, Mushrooms, and Spinach

User Rating 5 Star Rating (1 Review)


Orecchiette With Ham, Mushrooms, and Spinach

Orecchiette With Ham

Photo: Diana Rattray
This is an earthy, flavorful combination. It's a great dish for a relaxed weekend supper.

Yield: Serves 4


  • 8 ounces orechiette pasta or similar, such as bowties/farfalle
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 to 2 cups diced ham
  • 1 clove garlic, minced
  • 8 to 12 ounces sliced mushrooms
  • 6 to 8 ounces spinach, chopped
  • 3/4 cup chicken broth
  • 1/3 cup dry white wine
  • 3/4 cup heavy cream
  • salt and pepper, to taste
  • 1/4 cup Parmesan cheese, plus more for serving


Cook pasta following package directions. Drain in a colander and rinse under hot water.

In a large skillet, heat olive oil over medium heat. Add onion and ham and cook, stirring, until onion is wilted. Add garlic and mushrooms and continue cooking until mushrooms and onions are lightly browned. Add spinach and cook until slightly wilted. Add the chicken broth and wine and simmer, uncovered, until most of the liquid has evaporated, about 7 to 10 minutes. Add the cream and stir in the drained pasta. Add salt and pepper, to taste and stir in about 1/4 cup of grated Parmesan cheese. Serve with more cheese.

Serves 4.

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User Reviews

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 5 out of 5
mmm mmm good, Member maliobubaribe69

This was awesome and really easy to make! It reminds me of the Bertolli Frozen meal called chicken florentine! I used frozen spinich instead of fresh.

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