Shelly's Recipe

SPAGHETTI AND HAM PRIMAVERA

Category: Pasta - Meat

1 lb spaghetti, cooked al dente
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 tbsp olive oil
1 medium red bell pepper, cut into strips
2 to 2 1/2 cups milk
2 tbsp milk
2 tsp chicken flavored instant bouillon
1 tsp Italian seasoning
3/4 lb cooked ham, cut into strips
1 (10 oz) pkg frozen green peas, thawed

While pasta is cooking, in a skillet, cook mushrooms in oil until tender. Add bell pepper and cook until crisp-tender, about 2 minutes. In a liquid measuring cup, mix together next 4 ingredients until smooth and add to skillet. Stir until slightly thickened. Add ham, peas, and cooked spaghetti. Serve immediately with grated parmesan cheese Serves 4