2 tbsp. olive or vegetable oil
2 tbsp. lemon juice
1 med. red pepper, cut into strips
1 lg. onion, chopped
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 lb. lean fully cooked ham, cut into julienne strips
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (6 oz.) frozen snow peas, thawed
1 can (5 oz.) evaporated skimmed milk
1/2 c. shredded Provolone cheese, divided
1/2 of (1 lg.) pkg. Creamette Linguine
Freshly ground black pepper

In large skillet, heat olive oil and lemon juice. Add red pepper, onion and mushrooms; cook until tender-crisp. Add ham, peas, milk and 1/4 cup cheese; heat through, stirring frequently. Keep warm.

Prepare Creamette Linguine according to package directions; drain. Combine hot cooked linguine and vegetable mixture; toss to coat. Top with remaining 1/4 cup cheese. Serve immediately with freshly ground black pepper. Refrigerate leftovers. Makes 8 servings.