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

Italian Recipes - How about a dinner in Rome?

By: Sonu Garg


If you are wondering what to prepare for dinner tonight, then you can always try these easy recipes. It’s quick and affordable.

Menu

Meal: Chicken Spaghetti

Salad: Spinach Salad

Dessert: Lemon Sorbet

Chicken Spaghetti

Ingredients:

1 cup Chopped onion (about 1 large) 1 cup Water 1 tsp Dried oregano leaves 3/4 tsp Dried basil leaves 1/2 tsp Dried marjoram leaves 1 tsp Sugar 1/4 tsp Dried rosemary leaves 1 clove Garlic, crushed 1 Bay leaf 1 (8-ounce) can Tomato sauce 1 (8-ounce) can Tomato paste 1-1/2 cups Cut-up cooked chicken or turkey 4 cups Hot cooked spaghetti Instructions:

Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.

Note: All three Italian recipes in this article yield 6 servings.

Spinach Salad

Ingredients:

2 or 3 cups Raw spinach 3 slices Bacon 1 whole Avocado, sliced 12 strips Pimiento Salt and pepper, to taste 1/2 cup Italian olive oil 1/4 cup Vinegar 1 cup crumbled Gorgonzola cheese Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.

Lemon Sorbet

Ingredients:

2-1/4 cups Fresh lemon juice 1-1/2 tbsp Grated lemon zest 4-1/2 cups Simple syrup Simple Syrup: 3 cups Sugar

6 cups Water

Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.

Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth Cool.