1 (12 oz.) pkg. spinach pasta
2 tbsp. vegetable oil
1/4 c. butter
12 oz. smoked ham or prosciutto, cut into julienne strips
1/2 c. sliced mushrooms
1 (10 oz.) pkg. frozen spinach, thawed & well drained or 1/2 lb. fresh spinach, washed, drained & chopped
1/2 c. ricotta cheese
1/4 c. finely chopped walnuts or whole pine nuts
1/2 tsp. dried marjoram
1 1/4 c. light cream
Salt & freshly ground pepper to taste
Parmesan cheese

1. In a large pot, cook pasta al dente, according to package directions. Drain, return to pot and add 2 tablespoons oil; toss to coat. Cover to keep warm.

2. In a large skillet, over medium high heat, melt butter. Saute ham or prosciutto and mushrooms until ham is golden brown, about 5 minutes. Remove and set aside.

3. Add drained spinach to skillet and saute until cooked through. Add reserved ham and mushrooms to spinach. Keep warm over low heat.

4. In a small bowl, combine ricotta, nuts, marjoram, and cream. Pour into ham and spinach mixture and heat through. Add all ingredients to pasta and toss gently to blend. Salt and pepper to taste. Transfer to a warm serving platter. Sprinkle with Parmesan cheese and serve immediately. 4 to 6 servings.