Linguine primavera

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
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, .

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