Karl and Angela Rees

This is a slightly modified version of something we found on the web (the original source is here) to use up some leftover ham that we had.

Ingredients:

• 8 ounces spaghetti
• 5 tablespoons butter
• 3 cloves garlic, chopped
• 1 medium-sized onion, chopped
• 16 ounces mushrooms (fresh or canned), sliced
• 1 package (16 ounce size) frozen chopped broccoli
• 1 can (6 ounce size) black olives, drained and sliced
• 12 slices ham, chopped
• 1-2 teaspoons crushed red pepper
• 3 tablespoons olive oil

Directions:

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.

In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, crushed red pepper, and ham. Saute mixture until onions are translucent.

In a large bowl toss cooked spaghetti with vegetable mixture and olive oil.

Serving Directions:

This recipe for Garlic And Ham Spaghetti serves/makes 6. Tastes good hot or cold.