This recipe for Spaghetti Primavera, by Jennifer Cline, is from Lemons' Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb. spaghetti 8 oz. sliced fresh mushrooms 1/2 c. chopped onion 2 Tbsp. olive (or vegetable) oil 1 medium red bell pepper (strips) 2 - 2 1/2 c. milk 2 Tbsp. flour 2 tsp. chicken bouillon 1 tsp. Italian seasoning 1 - 10 oz. pkg. frozen peas 3/4 lb. cooked cubed ham (optional)
Boil spaghetti. Saute onion, mushroom, and pepper in oil until tender. In separate bowl, mix milk, flour, bouillon, and seasoning until smooth; pour in skillet - cook and stir until slightly thick. Add ham, peas, and spaghetti. Heat through.
Makes a great side dish if you don't want ham in it.
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