Springtime Noodles(Tagliarini Primavera)

• 1/2 lb. asparagus
• 1/2 lb. mushrooms, sliced
• 1/4 c. baked ham, slivered
• 1/4 c. margarine
• 1 medium carrot, thinly sliced
• 1 medium zucchini, diced
• 8 oz. thin noodles
• 3 green onions, chopped
• 1/2 c. frozen peas
• 1 tsp. dry basil
• 1/2 tsp. salt
• Dash of nutmeg
• Dash of white pepper
• 1/2 pt. whipping cream
• 1/4 c. freshly grated Parmesan cheese
• Fresh parsley, chopped
• Additional Parmesan cheese

1. Cut asparagus diagonally into 1 inch lengths, but leave tips whole.
2. In a wide frying pan over medium heat, melt butter.
3. Add mushrooms, ham, asparagus, carrot and zucchini, and cook, stirring occasionally, for 3 minutes.
4. Cover pan and cook 1 more minute. Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well.
5. To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream.
6. Increase heat to high and cook until liquid boils well and forms large shiny bubbles.
7. Return drained noodles to kettle in which they were cooked.
8. Pour the vegetable mixture over the noodles and lift and mix gently until noodles are thoroughly coated.
9. Add the Parmesan cheese and mix again.
10. Turn into a warm bowl and sprinkle with parsley.
11. Serve at once with additional Parmesan cheese.

asparagus, mushrooms, ham, margarine, carrot, zucchini, thin noodles, green onions, frozen peas, basil, salt, nutmeg, white pepper, whipping cream, freshly grated parmesan cheese, fresh parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69676 (may not work)