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Ingredients
8 Ounces linguine
1/2 Pound fresh asparagus cut into 1" pieces
1/2 Pound fresh mushrooms sliced
1 Medium carrot, thinly sliced
1 Medium zucchini, diced
2 Cups fully cooked ham, julienned
1/4 Cup butter
1 Cup whipping cream
1/2 Cup frozen peas
3 Green onions, sliced
1/4 Cup Parmesan cheese, grated
1 Teaspoon dried basil
3/4 Teaspoon salt
Dash pepper
Dash ground nutmeg
Additional Parmesan cheese, optional
Instructions
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 and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.