Ham and Vegetable Primavera

½ lb. lean cooked ham, cut into strips
1 medium red bell pepper, cut into strips
1½ cups fresh pea pods
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
1½ tsp. Italian seasoning
1 garlic, finely chopped
2 tbsp. olive oil
1 tbsp. flour
½ cup water
3 tbsp. Lemon juice
1 tsp. chicken flavor instant bouillon
½ lb. spaghetti, cooked as directed and drained

In large skillet, cook red pepper, pea pods, mushrooms, onions, Italian seasoning
and garlic in oil until tender-crisp. Stir in flour then water, juice
and bouillon. Add ham; cook and stir until thickened and bubbly.
Toss with hot pasta and cheese. Refrigerate leftovers.

Makes 4 servings