Makes 6 to 8 servings

Stuck at home on a winter's day, Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.

How to Make It

Step 1

In a 10- to 12-inch frying pan, combine oil, onion, garlic, and mushrooms. Stir often over high heat until onion is limp, 3 to 4 minutes.

Step 2

Add ham and stir often until mushrooms are lightly browned, about 5 minutes longer.

Step 3

Add tomato sauce and pesto to mushroom mixture. Turn heat down to low.

Step 4

Squeeze liquid from spinach. Add spinach to pan and heat until simmering.

Step 5

Meanwhile, cook vermicelli in about 3 quarts boiling water until just tender to bite, 7 to 9 minutes. Drain and keep warm.

Step 6

Mix yogurt and cornstarch. Stir into sauce, then stir over high heat until bubbling, about 3 minutes.

Step 7

Pour sauce over pasta. Mix to blend. Add salt and pepper to taste.

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