Deborah McNeely-Goodell of Woodbury likes to make this pasta because it's quick, healthy and can be adapted to any number of servings and type of ham — holiday leftovers, pre-cut chunks, deli-style lunchmeat, Canadian bacon, etc. Even the onions, spinach and tomatoes can be tailored to whatever she has on hand.

What you need: 1/2 pound thin spaghetti; 1/2 pound ham, cut into bite-size pieces; 1 tablespoon olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 cup grape tomatoes; 2 handfuls prewashed spinach; black pepper

How to make it: Cook pasta in boiling water until al dente. Meanwhile, heat olive oil in a skillet over medium heat. Add ham and cook for 6 minutes or until brown and crisp. (Note: The longer the ham cooks, the more it browns and the more flavor it adds.) Add onions and cook for 1 to 2 minutes. Add garlic and cook until fragrant. Just before serving, add tomatoes and spinach. Heat just until spinach wilts slightly. Toss with cooked pasta. Serve with black pepper. Serves 2.

How do you get dinner on the table fast? We're talking no more than 10 minutes prep time and no store-bought frozen dinners. Send your ideas (and a photo if you'd like) to Dinner in 10, Pioneer Press Food Section, 345 Cedar St., St. Paul, MN 55101. Or e-mail us at eat@pioneerpress.com.

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