Ham-Linguine Florentine
Yield
2 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
pasta, linguine
|
|
| 8 | ounces |
ham
julienned |
|
| 1 | tablespoon |
almonds
slivered |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
beef stock
|
|
| ½ | cup |
evaporated milk
skim |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
marjoram
dried, crushed |
*
|
| 2 | tablespoon |
dijon mustard
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 6 | ozs |
spinach
fresh, coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
pasta, linguine
|
|
| 231.2 | ml/g |
ham
julienned |
|
| 15 | ml |
almonds
slivered |
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
beef stock
|
|
| 118 | ml |
evaporated milk
skim |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
marjoram
dried, crushed |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 6 | ozs |
spinach
fresh, coarsely chopped |
*
|
Directions
Cook the linguine according to package directions.
Let the linguine sit in the water while finishing the recipe.
In large saucepan roast almonds over medium heat about 1 to 2 minutes or until golden, stirring constantly.
Remove almonds from pan and set aside.
In same pan, cook mushrooms and onion in broth about 2 minutes or just until vegetables are tender.
Combine milk and cornstarch and mix well.
Stir milk mixture and marjoram into pan.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Stir ham, mustard, and parsley into saucepan; heat through.
Stir in the spinach and heat til just wilted.
Stir in linguine and place on plates.
Sprinkle toasted almonds over all.
