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Under 30 Minutes

Spinach Linguine with Ham and Broccoli

Choose a good, strongly flavored Parmesan cheese for this recipe, and grate it yourself. Also, save time by cooking the broccoli in the same pot with the pasta. And you'll have one less pot to clean.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Spinach Linguine with Ham and Broccoli

Source: Everyday Food, January/February 2004


  • 2 teaspoons olive oil
  • 2 ounces cooked ham, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups low-fat (1 percent) milk
  • Coarse salt and ground pepper
  • 2 ounces reduced-fat bar cream cheese
  • 10 ounces spinach linguine
  • 1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
  • 3 tablespoons grated Parmesan cheese


  1. In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.

  2. Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.

  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

Reviews (15)

  • klee120 31 Mar, 2010

    I tried this recipe with some chicken sausage that I already had on hand and I would stick with the ham. It lacked a little flavor without the salty ham. It's pretty low calorie with the skim milk and low-fat cream cheese. Salt to taste.

  • geekygrandma 13 Jan, 2009

    I have a recipe for a very similar dish using store-bought Alfredo sauce. Making the cream sauce from scratch as shown here is much better both calorie-wise and nutritionally. I agree 100% with Green_Goddess's comment - I always steam or saute any veggies rather than dump into a pot of boiling water. That still saves using an extra pot/pan and is much better nutritionally. I'll definitely try this one.

  • LotusFlowers 28 Sep, 2008

    Yummy. Made only a few changes. I had a 7oz ham steak and thought to myself: More ham? Thats a good thing. Also added a shallot with the garlic. Also only had 2% milk and full fat philly on hand. Next time, I will leave out the philly alltogether because I thought it tasted fine without it. Great meal and my love ate it up!!

  • SweetJaneyCake 24 Sep, 2008

    just by looking we can figure out that it is a good nutritional meal. Use the flour as the 3T of flour divided by 4 servings is not going to make any difference in nutritional intake and would equal only a noodle or two. There is negligible fat..2t. olive oil. You can see by the milk and cheese that it is a calcium rich, high protein meal. Relax and enjoy a good glass of wine with your meal :) I would prefer not to have additional nutritional value printing on extra pages to be thrown away

  • rowena28 23 Sep, 2008

    The problem with cooking the broccoli in the pasta pot is that the water will leach out all of the nutritional value. Broccoli must be steamed, never immersed in water to cook. This is a well-known fact so I am surprised to see such a glaring flaw in a recipe today. One could also lightly saute the broccoli with the other ingredients rather than steaming it. That way, you are not using another pot.

  • SOMERSIZING 23 Sep, 2008


  • choula 29 Jan, 2008


  • katetanabe 24 Jan, 2008

    I made this with nonfat milk (and a little extra Wondra) and it tasted great and thickened wonderfully. I did add extra garlic and lots of black pepper for flavor - don't forget to salt appropriately. This is a very versatile dish - you could substitute smoked chicken, shellfish or salmon for the ham and almost any vegetable for the broccoli. A nice alternative to the heavy alfredo sauce.

  • Lindz1701 23 Jan, 2008

    Using the Weight Watchers Recipie Builder, this dish would be 9 points per serving. A little higher than I like but it does sound good!

  • pianolady 23 Jan, 2008

    I agree that nutrition information should be included with these recipes. Whether we are counting carbs or calories, we need to make informed decisions!!

  • elizabetty 23 Jan, 2008

    I belong to Weight Watchers and would appricate the nutrition values

  • TiffanyMichaelia 23 Jan, 2008

    I think this recipe sounds awesome, but would it affect the texture or consistency to use regular cream cheese and butter in place of the olive oil? Or should I use a mixture of olive oil and butter? That sounds way tastier to me.

  • bella123Anne 22 Jan, 2008

    Please add nutrition information to the recipe--a comparison between the "light and heavy" may be of interest to readers. It looks tasty!

  • bella123Anne 22 Jan, 2008

    Please add nutrition information to the recipe--a comparison between the "light and heavy" may be of interest to readers. It looks tasty!

  • marthajo 22 Jan, 2008

    Does anyone know how many calories there are for each serving? This dish sounds too good to be true!!

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