There are a few dishes from my childhood that I remember loving and my Mom’s Ham Linguine Florentine. Thick, creamy and a nice big filling meal, especially for a Sunday night dinner.
We didn’t have any spinach on hand, so it became just Ham Linguine. Next time I will add it in!
Ingredients
1/2 cup slivered almonds
1 1/2 cups sliced button mushrooms
1 small onion, finely chopped
3 tbsp butter
3 tbsp olive oil
3 tbsp flour
1 tsp thyme
1 can beef broth
3/4 cup light cream
3/4 lb cooked ham
3 tbsp Dijon mustard
8 ounces spinach
6 ounces cooked linguine
Directions
Cook 1/2 to 1 box of linguine noodles. Brown almonds over medium heat, set aside
Melt butter and oil in skillet and cook mushrooms and onions until lightly browned. Stir in flour and thyme.
Add beef broth and cream. Stir and cook over medium heat until thickened about 5 minutes.
Stir in almonds, ham, mustard and spinach. Cook until heated through. Add in linguine noodles directly from the pot. Top with salt/pepper.
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