Ham Linguine Florentine

“Florentine” means spinach is involved, and this pasta dish delivers it as a fresh bed underneath hot linguine tossed in a savory cream sauce. Strips of cooked ham (perfect for holiday leftovers) fold into a mushroom and onion sauce thickened with flour and enriched with beef broth, milk, and Dijon mustard.

The toasted slivered almonds are a small touch that makes a big impact. They get browned first in a dry skillet, then half fold into the sauce and the rest get scattered on top as garnish. That nutty crunch against the creamy pasta and tender ham is what makes each bite interesting.

The Dijon mustard adds a sharp, peppery warmth that cuts through the richness of the sauce. It’s subtle enough that kids won’t notice but present enough that adults will. Using beef broth instead of chicken gives the sauce a deeper, more robust backbone that pairs well with the salty ham.

Pro Tips

• Toast the almonds in a dry skillet over medium heat, stirring constantly. They go from golden to burnt in seconds.
• Cook the sauce until it thickens enough to coat the back of a spoon before adding the ham and pasta.
• Place the spinach on the plate raw. The heat from the linguine wilts it just enough without turning it to mush.
• Serve immediately. This sauce tightens as it cools.

Variations

• Use turkey or chicken strips instead of ham for a milder protein.
• Swap linguine for penne or rotini if you prefer a pasta that traps more sauce.
• Add a splash of white wine to the mushrooms before the flour for extra depth.