Ham Linguine Florentine

• 3 oz. linguine, cooked
• 1 (8 oz.) fully-cooked ham slice
• 1 Tbsp. slivered almonds
• 6 oz. fresh spinach (about 6 c.)
• 1 c. sliced, fresh mushrooms
• 1/2 c. chopped onions
• 1 c. beef broth
• 1/2 c. skim milk
• 1 Tbsp. cornstarch
• 1/2 tsp. dried marjoram, crushed
• 2 Tbsp. Dijon-style mustard
• 1/4 c. snipped parsley

1. In a large saucepan, cook almonds about 1 to 2 minutes, or until golden.
2. Remove from pan; set aside.
3. Coarsely chop spinach and arrange on a serving platter.
4. In the same saucepan, cook mushrooms and onion in the beef broth for 2 minutes, or until tender.
5. Combine milk and cornstarch in a cup and stir.
6. Stir the milk mixture into the saucepan; add marjoram.
7. Cook until it thickens and is bubbly.
8. Cut ham slice into julienne strips.
9. Stir in ham, mustard and parsley.
10. Heat through.
11. Drain the linguine and stir it into the ham mixture.
12. Pour the ham and linguine mixture all over the spinach on the serving platter and sprinkle top with the toasted almonds.
13. Serve immediately.
14. Makes 3 servings.
15. (For larger serving, double all ingredients.)

linguine, ham slice, almonds, fresh spinach, mushrooms, onions, beef broth, milk, cornstarch, dried marjoram, mustard, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603400 (may not work)