Ham and vegetable linguine

 
                         Ham and Vegetable Linguine
 
 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
 --------  ------------  --------------------------------
    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.