Yield: 8 Servings
|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, .