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