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linguine primavera

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Olive or vegetable oil

  2. 2 tablespoons Lemon juice

  3. 1 medium Red pepper; cut into strips

  4. 1 large Onion; chopped

  5. 1 pack (8-oz) fresh mushrooms; sliced

  6. pounds Lean fully cooked ham; cut into julienne strips

  7. 1 pack (10-oz) frozen peas; thawed

  8. 1 pack (6-oz) frozen snow peas; thawed

  9. 1 can (5-oz) evaporated skimmed milk

  10. cup Shredded Provolone cheese; divided

  11. pounds Creamette Linguine

  12. Fresh ground pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Serve immediately with fresh ground pepper. Refrigerate leftovers.

  3. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N.

  4. T 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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