Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive or vegetable oil |
2 tablespoons | Lemon juice |
1 medium | Red pepper; cut into strips |
1 large | Onion; chopped |
1 pack | (8-oz) fresh mushrooms; sliced |
½ pounds | Lean fully cooked ham; cut into julienne strips |
1 pack | (10-oz) frozen peas; thawed |
1 pack | (6-oz) frozen snow peas; thawed |
1 can | (5-oz) evaporated skimmed milk |
½ cup | Shredded Provolone cheese; divided |
½ pounds | Creamette Linguine |
\N \N | Fresh ground pepper |
In large skillet, heat olive oil and lemon juice. Add red pepper, onion and mushrooms; cook until tender-crisp. Add ham, green peas, snow peas, milk and ¼ cup cheese; heat through, stirring frequently. Keep warm. Prepare Creamette Linguine as package directs; drain. Combine hot cooked linguine and vegetable mixture; toss to coat. Top with remaining ¼ cup cheese.
Serve immediately with fresh ground pepper. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .