Ham and vegetable linguine
4 Servings
Ingredients
| Quantity | 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 | Green onions, sliced | |
| ¼ | cup | Parmesan cheese, grated |
| 1 | teaspoon | Dried basil |
| ¾ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | dash | Ground nutmeg |
| Additional Parmesan cheese, optional | ||
| 4 | servings. | |
Directions
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