Ham and vegetable linguine

Yield: 4 Servings

Measure Ingredient
8 ounces Linguine
½ pounds Fresh asparagus, cut into 1\" pieces
½ pounds Fresh mushrooms, sliced
1 medium Carrot, thinly sliced
1 medium Zucchini, diced
2 cups Fully cooked ham, julienned
¼ cup Butter or margarine
1 cup Whipping cream
½ cup Frozen peas
3 \N Green onions, sliced
¼ cup Parmesan cheese, grated
1 teaspoon Dried basil
¾ teaspoon Salt
1 dash Pepper
1 dash Ground nutmeg
\N \N Additional Parmesan cheese, optional
\N 4 servings.

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. Yield: NOTES : "I've been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap." Submitted by Kerry Kerr McAvoy, Rockford, Michigan.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@... on Jul 11, 1997

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