Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Unsalted butter |
| 1 medium | White onion; finely minced |
| 1 \N | Clove garlic; finely minced |
| 1 \N | Carrot; halved lengthwise and sliced thinly on diagonal |
| 1 pounds | Thin asparagus; trimmed and cut on the diagonal |
| 5 ounces | Broccoli flowerets |
| 1 medium | Zucchini; sliced 1/4 inch thick |
| ½ pounds | Mushrooms; stems removed and thinly sliced |
| ½ cup | Chicken broth |
| 1 cup | Whipping cream |
| 4 tablespoons | Fresh chopped basil -or- |
| 1⅓ tablespoon | Dried basil |
| 1 cup | Lightly cooked green peas |
| ⅔ cup | Chopped ham |
| 5 \N | Green onions; chopped |
| \N \N | Salt to taste |
| \N \N | Freshly ground pepper to taste |
| 1 pounds | Fettuccini |
| \N \N | Parmesan cheese |
In a large skillet, melt butter over medium high heat and saut‚ onion and garlic until tender (approximately 2 minutes). Add carrots, asparagus and broccoli flowerets. Stir fry for 1-½ to 2 minutes. Add zucchini and mushrooms and stir-fry for 1 to 2 more minutes. Increase heat to high, add stock, cream and 3 Tablespoons fresh basil. Allow to boil (watch carefully so it does not boil over) until sauce is slightly reduced, or about 3 minutes. Add peas, ham and green onion and cook 1 more minute. Season with salt and freshly ground black pepper. ln the meantime, cook the pasta al dente and drain. Do not rinse. On a warm platter, toss the pasta with the vegetable/ham sauce and Parmesan cheese. Garnish with remaining fresh basil and more cheese. Yield: 4 to 6 servings.
KAY KENNEDY (MRS. FRAZIER)
LIBBY STRAWN (MRS. JIM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .