Start by boiling your pasta. I personal like to added ½ teaspoon garlic salt and 1 table spoon of olive oil to my pasta. (Keep the water from the pasta)
While the pasta is boiling I dice everything. Once everything is dice and sliced you will need a large skillet. Then add the oil olive, ½ teaspoon sliced ginger, ¼ cup tiny diced red bell pepper, ¼ cup tiny diced onion, 1 table spooned minced fresh garlic in the skillet. Cook on medium for about 5 minutes, then add in ¼ cup fresh oregano and ham.
Once the ham is almost cooked mix in the white wine and taste you may want to add more wine depending on your taste. Now take the skillet of the heat and then add in all the spinach and mushrooms making a nice layer in the skillet.
Once the pasta is full cooked using a slotted spoon to help drain the water from the pasta start scooping the pasta all over the spinach and mushrooms. Once all the paste is out of the pan take one cup of the boiled pasta water pouring it all over the pasta. Mixing thoroughly add salt and pepper to taste.
Ingredients: ½ teaspoon tiny diced ginger, ¼ cup tiny diced red bell pepper, ¼ cup tiny diced onion, 1 table spooned minced fresh garlic , ¼ cup fresh oregano , 6 cups fresh spinach, 8oz diced ham, 2 cups very thin sliced mushrooms , ¼ cup olive oil , ¼ cup white wine ,and 1 cup water from the boil pasta.
*** You can add your own spices I keep mine mild for my family***
*** Lactose free, tomato less pasta and gluten free.***
