Recipe - Ham-Linguine Florentine

3 ounce Linguine
8 ounce Ham; julienned
1 tablespoon Slivered almonds
1 cup Sliced mushrooms
One half cup Chopped onion
1 cup Fatfree beef broth
One half cup Evaporated skim milk
1 tablespoon Cornstarch
One half teaspoon Dried marjoram; crushed
2 tablespoon Dijon mustard
One fourth cup Chopped fresh parsley
6 ounce Fresh spinach; coarsely
chopped

Cook the linguine according to package directions. Let the linguine sit in
the water while finishing the recipe.

In large saucepan cook almonds over medium heat about 12 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 till
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.

Per serving: 344 Calories; 11g Fat (27% calories from fat); 27g Protein;
38g Carbohydrate; 45mg Cholesterol; 1381mg Sodium

Recipe by: Low Calorie Recipes Spring, 1990 Posted to TNT Prodigy's
Recipe Exchange Newsletter by ebburtis@ix.netcom.com on Jul 29, 97