|
8 ounces Linguine
1/2 pound fresh Asparagus, cut into 1 inch pieces
1/2 pound fresh Mushrooms, sliced
1 medium Carrot, thinly sliced
1 medium Zucchini, diced
2 cups fully cooked Ham, julienned
1/4 cup Butter or Margarine
1 cup Whipping Cream
1/2 cup frozen Peas
3 green Onions, sliced
1/4 cup Parmesan Cheese, grated
1 teaspoon dried Basil
3/4 teaspoon Salt
Dash Pepper
Dash ground Nutmeg
Additional Parmesan Cheese, optional
|
|
|
Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse ad drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.
|
