Recipe By : Taste of Home, June/July, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Italian Luncheon
Main Dishes Taste Of Home
Amount Measure Ingredient -- Preparation Method
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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 or margarine
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
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.
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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.
