Spinach Linguine with Ham and Broccoli

*Spinach Linguine with Ham and Broccoli

2 tsp. olive oil
3 garlic cloves, minced
2 1/2 cups low-fat (1%) milk
2 oz. reduced-fat bar cream cheese
1 head broccoli, cut into bite size florets

1. In a 3-quart heavy-bottomed sauce pan, heat oil over medium heat. Add ham and cook, stirring
occasionally, until starting to brown, about 3 minutes. Add garlic and 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 thickened
slightly, 4-5 minutes. Stir in cream cheese and cook until melted, about 1 minute.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package

2 oz. cooked ham, cut into 1/2-inch pieces
3 Tbsp. all-purpose flour
salt and pepper to taste
10 oz. spinach linguine
3 Tbsp. grated parmesan cheese

directions, 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.

Jessica Kern