10 oz. pkg. broccoli spears, frozen in butter sauce
1/2 (12 oz.) pkg. linguini
1/4 c. butter
1/4 c. flour
2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. garlic powder
1/8 tsp. nutmeg
1/8 tsp. thyme leaves
1 c. cubed, cooked ham
2 oz. (1/2 c.) shredded Swiss cheese
2 tbsp. grated Parmesan cheese

Heat oven to 375 degrees. Cook unopened broccoli pouch as directed. Cook linguini to desired doneness as directed on package; drain. In medium saucepan melt butter, stir in flour until well blended. Gradually add milk. Cook until thickened, stirring constantly. Stir in 1/3 cup Parmesan cheese, garlic powder, nutmeg and thyme. Remove from heat.

In large bowl combine cooked linguini, cheese sauce, ham and Swiss cheese. Spoon mixture into ungreased 12"x8" (2 quart) baking dish. Using fork, place broccoli spears in row across top of linguini mixture. Pour butter sauce over broccoli; sprinkle 2 tablespoons Parmesan cheese over center of broccoli spears. Bake at 375 degrees for 10 to 15 minutes or until thoroughly heated. 5 to 6 servings.