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| Linguine Primavera
2 tablespoons of Olive or vegetable oil
2 tablespoons of Lemon juice
1 medium Red pepper; cut into
1 large Onion, chopped
one 8 ounce package of fresh mushrooms;
1/2 pound of lean fully cooked ham; cut
one 10 ounce package of frozen peas, thawed
one 6 ounce package of frozen snow peas;
one 5 ounce can of evaporated skimmed milk
1/2 cup of Shredded Provolone cheese
1/2 pound of Creamette Linguine
Fresh ground pepper |
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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 1/4 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 1/4 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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