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Ham Linguine Florentine

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Slivered almonds

  2. 1 1/2 cups 355ml Mushrooms - sliced

  3. 3/4 cup 46g / 1.6oz Chopped onion

  4. 3 tablespoons 45ml Margarine

  5. 3 tablespoons 45ml Oil

  6. 3 tablespoons 45ml Flour

  7. 3/4 teaspoon 3.8ml Dry thyme

  8. 1 Beef broth

  9. 3/4 cup 177ml Milk

  10. 1 1/2 cups 355ml Cooked ham - in strips

  11. 1/2 cup 118ml Snipped parsley

  12. 2 tablespoons 30ml Dijon mustard - (2 to 3)

  13. 6 oz 170g Cooked linguine - (6 to 8)

  14. 8 oz 227g Chopped fresh spinach

Instructions Jump to Ingredients ↑

  1. In heavy 12" 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 1 minute more. Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linguine.

  2. Place 8 ounces of fresh spinach on plates. top with hot linguine. Sprinkle with rest of almonds.

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