Linguine primavera
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .