Bring a large pot of lightly salted water to boiling. Remove the pot from the heat. Add the capellini and stir with a wooden spoon; cover the pot and let stand for 6 minutes, stirring capellini occasionally, to keep the pasta strands separate.
Trim, wash and chop the spinach. Place in a colander; add sliced red pepper.
Whisk together the herbed cheese, milk and sour cream in small bowl until well blended and smooth.
Drain the pasta into the colander containing the spinach and red pepper. Shake the colander to remove any excess water. Transfer the pasta mixture to a large serving bowl. Add the diced ham and the cheese sauce; toss with 2 forks to combine all the ingredients evenly. Top with the grated Parmesan cheese. Serve immediately.