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Spinach Linguine with Ham and Broccoli

Recipe photo courtesy of William Meppem

With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.

Source: Everyday Food, January/February 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Save time by cooking the broccoli in the same pot with the pasta. And you'll have one less pot to clean.

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Reviews

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How would you rate this recipe?
17
  • 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.
    Reply
  • 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.
    Reply
  • 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!!
    Reply
  • 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
    Reply
  • Green_Goddess
    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.
    Reply
  • SOMERSIZING
    23 SEP, 2008
    SOMERSIZERS: THIS ALL SOUNDS GOOD, EXCEPT WE MUST LEAVE OUT THE FLOUR. AND JUST THINK GALS, WE DONT HAVE TO COUNT ANYTHING. THANKS MARTHA
    Reply
  • choula
    29 JAN, 2008
    I AGREE ALL RECIPIES SHOULD INCLUDE NUTRITION INFO.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!!
    Reply

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