3/4 pound spaghetti
1 pound fresh spinach, washed, cleaned and drained
8 fresh mushrooms, sliced
1/2 cup cooked ham, shredded
1/2 cup (1 stick) butter, divided
1/4 cup grated Romano or Parmesan cheese

Add a tablespoon of olive oil to water in a large kettle. Bring to a boil and add spaghetti. Stir occasionally, and cook to al dente. Do not overcook!

Put spinach into heavy covered pot and cook over high heat, stirring once. When cooked limp, set aside with cover on.

Saute the mushrooms and ham together in half the butter, just until warm, not brown.

Press liquid out of spinach and add to the skillet with mushrooms and ham.

Melt remaining butter in serving pot. Add pasta and ham-spinach mixture. Toss well. Sprinkle with cheese.