Ham Linguine Florentine
Yield
2 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
slivered |
*
|
| 1 ½ | cups |
mushrooms
sliced |
|
| ¾ | cup |
onions
chopped |
|
| 3 | tablespoons |
margarine
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 13 | ounce |
beef stock
|
|
| ¾ | cup |
milk
|
|
| 1 ½ | cups |
ham
cooked, in strips |
*
|
| ½ | cup |
parsley leaves
snipped |
|
| 2 | tablespoons |
dijon mustard
|
|
| 6 | ounces |
pasta, linguine
cooked |
|
| 8 | ounces |
spinach
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
slivered |
*
|
| 355 | ml |
mushrooms
sliced |
|
| 177 | ml |
onions
chopped |
|
| 45 | ml |
margarine
|
|
| 45 | ml |
vegetable oil
|
|
| 45 | ml |
all-purpose flour
|
|
| 3.8 | ml |
thyme
dried |
*
|
| 375.7 | ml/g |
beef stock
|
|
| 177 | ml |
milk
|
|
| 355 | ml |
ham
cooked, in strips |
*
|
| 118 | ml |
parsley leaves
snipped |
|
| 3E+1 | ml |
dijon mustard
|
|
| 173.4 | ml/g |
pasta, linguine
cooked |
|
| 231.2 | ml/g |
spinach
chopped fresh |
|
Directions
In heavy 12 inch skillet, brown almonds over Medium heat for 5 minutes until golden.
Stir constantly.
Remove from skillet.
Reserve.
In small skillet cook mushrooms and onions in margarine and oil.
When tender, add flour, thyme, broth and milk.
Cook until thick.
Cook and stir for 1minute more.
Stir in ¼ cup of almonds, ham, parsley and Dijon mustard.
Stir in cooked linguine.
Place 8 ounces of fresh spinach on plates. top with hot linguine.
Sprinkle with rest of almonds.
