3 ozs linguine
8 ozs ham — julienned
1 tbsp slivered almonds
1 c sliced mushrooms
1/2 c chopped onion
1 c fat-free beef broth
1/2 c evaporated skim milk
1 tbsp cornstarch
1/2 tsp dried marjoram — crushed
2 tbsps dijon mustard
1/4 c chopped fresh parsley
6 ozs 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 1-2 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 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.