Recipe - Linguine Primavera

2 tablespoon Olive or vegetable oil
2 tablespoon Lemon juice
1 md Red pepper; cut into
strips
1 lg Onion; chopped
1 pack (8oz) fresh mushrooms;
cut or sliced up
One half pound Lean fully cooked ham; cut
into julienne strips
1 pack (10oz) frozen peas; thawed
1 pack (6oz) frozen snow peas;
thawed
1 cn (5oz) evaporated skimmed
milk
One half cup Shredded Provolone cheese;
divided
One half pound Creamette Linguine
Fresh ground pepper

In large skillet, heat olive oil and lemon juice. Add red pepper, onion and
mushrooms; cook until tendercrisp. Add ham, green peas, snow peas, milk
and One fourth 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 One fourth 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, http://www.erols.com/hosey.