Florets and Ham Fettuccine

Florets and Ham Fettuccine, 

Many years ago, but I mean many ! my mom discover Flat Spinach Noodles, she have seen them I think in a magazine at the Dr.'s office where she used to work. She bought a couple lbs, and the recipe called for ham and broccoli, I remember that it was something so different and delicious. Yesterday when I went shopping I found a Spinach Pasta, and I been dying to use the multi-color cauliflowers and broccoli, I got today some left over Spiral Ham at church and when I got home it did not took me to much to put 2 + 2 together, and I have recreated my mom's pasta. Hope you enjoy, as much as I have, I got a 100% approval from the kiddo! who wants more pasta later today. I can't wait to teach this in classes, I think I will specially feature this on one of the kids classes.

Yield 6 to 8 servings 

Ingredients:

12	Oz	Spinach Fettuccini	(al dente Pasta Company, sold at Harmons)	Pantry
4	Oz.	Butter	Divided	Dairy
4	Cups	Broccoli and Multi Color Cauliflowers	Cut in little buds. Choose all the available colors.	Produce
1	each	Onion, yellow	Slice medium thick	Produce
1	Tbsp.	Olive Oil		Pantry
1	Lb.	Spiral Ham	(preference from leftover) Chop in small pieces.	Meat Department
2	Tbsp.	Garlic	Minced	Produce
1	Cup	Heavy Whipping Cream		Dairy
1	Cup	Pasta Water
1	Tsp	Cornstarch	Diluted in the pasta water	Pantry
2	Oz	Mozzarella	Shredded	Dairy
2	Oz.	Parmesan Regiano	Divided	Cheese Island

Directions:

1.        Cook Fettuccini, accordingly to package instructions. Drain and reserve pasta in the colander; reserve 1 Cup of cooking water.

2.       In the same pot, melt 2 oz. of the butter, sauté the florets until they change to a brilliant color, Remove and reserve.

3.       Add the other part of the butter, follow with the onions. Sauté for a little bit with a pinch of salt, incorporate the oil and keep sautéing until they take a nice roasted color. Incorporate the Ham and heat through.

4.       Work in the garlic, stirring constantly. When the garlic is fragrant, pour in the cream follow by the pasta water with the cornstarch.

5.       Work the mixture with a wooden spoon quickly, as soon as it’s ready, season with salt and freshly ground pepper.

6.       Toss in the pasta, 1 oz. of the parmesan cheese, and the mozzarella cheese.

7.       Serve immediately with more Parmesan on top.