This Pasta with Ham, Leeks and Spinach Recipe is a creamy and easy recipe, which is made with chopped ham steak and leeks. It’s the perfect weeknight dinner, ready in about 25 minutes.
Jump to RecipePasta with Ham, Leeks and Spinach Recipe Ingredients
- Kosher salt, to taste
- 12 oz. fettuccine
- 4 Tbsp. salted butter
- 1 cup chopped ham steak (6 to 8 ounces)
- 3 leeks, thinly sliced
- 1 1/4 cups heavy cream
- Black pepper, to taste
- 1/3 cup grated parmesan cheese, plus more for topping
- 1 10-ounce package baby spinach
How To Make Pasta with Ham, Leeks and Spinach
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain well and set aside.
- Sauté the Ham and Leeks: While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the chopped ham and cook, stirring, for about 3 minutes until it begins to brown. Add the sliced leeks and continue to cook, stirring occasionally, for about 8 minutes until the leeks are tender and softened.
- Make the Cream Sauce: Reduce the heat to low and pour in the heavy cream. Season with salt and pepper to taste. Stir in the parmesan cheese until it melts into the sauce. Add the baby spinach in batches, stirring until it wilts down completely.
- Combine and Serve: Add the cooked, drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is well coated. Serve immediately, topped with extra grated parmesan.
Recipe Tips
- How do I properly clean leeks? Leeks are notorious for trapping grit and sand between their layers. The best way to clean them is to slice them first, then place the slices in a bowl of cold water. Swish them around with your hands to dislodge any dirt, then lift the leeks out of the water with a slotted spoon, leaving the grit behind at the bottom of the bowl.
- Can I use a different type of pasta? Absolutely. While fettuccine is a great choice, this sauce also works well with other long pastas like linguine or pappardelle, or short shapes like penne or fusilli.
- What’s a good substitute for ham steak? You can easily substitute the ham with cubed pancetta or bacon. Cook it until crisp before adding the leeks. For another option, cooked shredded chicken would also be delicious.
- How can I add more flavor to the sauce? Just before draining the pasta, reserve about a half cup of the starchy pasta water. If your sauce seems too thick, you can stir in a splash of this water to help loosen it and make it extra glossy.
What To Serve With Pasta with Ham, Leeks and Spinach
This is a hearty dish on its own, so simple sides are best.
- Crusty garlic bread for soaking up the sauce.
- A simple green salad with a light lemon vinaigrette.
- Steamed asparagus or broccoli.
- A glass of a crisp white wine like Sauvignon Blanc or Pinot Grigio.
How To Store Pasta with Ham, Leeks and Spinach
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
Freeze: Freezing is not recommended for this recipe, as cream-based sauces tend to separate and become grainy when thawed and reheated.
Pasta with Ham, Leeks and Spinach Nutrition Facts
- Serving Size: 1/4 of the recipe
- Calories: 750kcal
- Carbohydrates: 65g
- Fat: 45g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the heavy cream with half-and-half or whole milk for a lighter sauce. The result will be less rich and thick, but still delicious. You could also reduce the amount of butter used.
You should use the white and light green parts of the leek. The tough, dark green tops are generally discarded or can be saved to make vegetable stock.
You can, but the texture will be different. If using frozen, be sure to thaw it completely and squeeze out as much water as possible before adding it to the sauce to avoid a watery result.
Try More Recipes:
- Spinach and Mushroom Stuffed Shells Recipe
- Spinach and Feta Chicken Burgers Recipe
- Spinach and Artichoke Baked Eggs Recipe
Pasta with Ham, Leeks and Spinach Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes15
minutes750
kcalA quick and luscious pasta dish featuring savory ham and sweet, tender leeks in a simple parmesan cream sauce with wilted spinach, perfect for a weeknight meal.
Ingredients
12 oz. fettuccine
4 Tbsp. salted butter
1 cup chopped ham steak
3 leeks, thinly sliced
1 1/4 cups heavy cream
1/3 cup grated parmesan cheese
1 10-oz package baby spinach
Salt and pepper
Directions
- Boil a pot of salted water and cook fettuccine according to package directions.
- Meanwhile, melt butter in a large skillet and brown the chopped ham.
- Add the sliced leeks and cook until tender.
- Reduce heat and stir in the heavy cream, parmesan, salt, and pepper.
- Add the spinach in batches and stir until it has wilted.
- Drain the cooked pasta and add it to the skillet with the sauce.
- Toss everything together until well combined and serve immediately.
Notes
- Clean Leeks Thoroughly: Don’t skip cleaning your sliced leeks in a bowl of water. Grit can hide in the layers and ruin the texture of your dish.
- Don’t Overcook the Pasta: Cook the pasta until it is al dente (still has a slight bite). It will continue to cook a little more when you toss it with the hot sauce.
- Add Spinach Last: Add the spinach at the very end. It only needs a minute or two in the hot sauce to wilt down perfectly.
- Seasoning is Key: Be sure to salt your pasta water generously. It’s the first and best opportunity to season the pasta itself.
