Ham, Sage, & Spinach Linguini

Love Pasta? Here's a recipe that is easy and delicioso!

1 package whole grain linguini 13 oz or so

2 cups cooked ham strips

1 finely diced onion

1 cup chicken stock

1 lb. bottle of Ragu Light parmesan Alfredo sauce

3 tb. chopped sage or 1 tsp ground sage

1/2 lb.  baby spinach leaves

sea salt and ground pepper to taste

Cook pasta to package directions. In a large skillet over medium heat with 1 Tb. oil cook ham, add onions saute 5-6 minutes. Stir in the chicken stock, white sauce, and sage. Simmer a few mnutes. Add spinach and cook until it wilts. Salt and pepper to taste (I used white ground pepper). Toss linguini with drained pasta. Serve with grated parmesan.

4-to 6 servings (depending on appetites and added sides).

What a delight to serve this with a drizzle of olive oil and some grated Parmesan cheese.

Red Roasted Potatoes and Fresh Spinach

4 servings
Total time 40 minutes

12 small red potatoes, quartered
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Sea salt & black pepper to taste
2 cups fresh spinach leaves

Preheat oven to 400 degrees F (200 degree C)

In a single layer place the potatoes in a 9x13-inch casserole dish.
In a skillet over medium heat melt the butter. Add minced garlic and cook until golden brown.
Stir in chopped rosemary, and cook until just fragrant. Pour over the potatoes. Lightly season with sea salt and ground black pepper.

Roast casserole uncovered in heated oven for 30 minutes or until fork tender. Remove from oven, and toss in the fresh spinach. Set in over 1-2 minutes until the spinach is wilted. Take out and enjoy.