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.
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Per serving: 344 Calories; 11g Fat (27% calories from fat); 27g Protein;
38g Carbohydrate; 45mg Cholesterol; 1381mg Sodium
