Ham And Vegetable Linguine

• 1 pkg. (8 oz.) linguine
• 1/2 lb. fresh asparagus, cut into 1 inch pieces
• 1/2 lb. fresh mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 medium zucchini, diced
• 2 c. julienned fully cooked ham
• 1/4 c. butter or margarine
• 1 c. whipping cream
• 1/2 c. frozen peas
• 3 green onions, sliced
• 1/4 c. grated parmesan cheese
• 1 tsp. dried basil
• 3/4 tsp. salt
• Dash each pepper and ground nutmeg
• Additional parmesan cheese, optional

1. Cook linguine according to pkg. 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.

linguine, fresh asparagus, fresh mushrooms, carrot, zucchini, butter, whipping cream, frozen peas, green onions, parmesan cheese, basil, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23568 (may not work)