Ham and Vegetable Linguine

Ingredients for Ham and Vegetable Linguine Recipe

8 oz Linguine
1/2 lb Fresh asparagus, cut into 1
-pieces
1/2 lb Fresh mushrooms, sliced
1 md Carrot, thinly sliced
1 md Zucchini, diced
2 c Fully cooked ham, julienned
1/4 c Butter or margarine
1 c Whipping cream
1/2 c Frozen peas
3 Green onions, sliced
1/4 c Parmesan cheese, grated
1 ts Dried basil
3/4 ts Salt
1 ds Pepper
1 ds Ground nutmeg
Additional Parmesan cheese,
-optional
Ham and Vegetable Linguine Preparation

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: 4 servings. 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@aol.com on Jul 11, 1997