Pasta Primavera With Ham And Mushrooms

• 8 ounces uncooked linguine
• 1 tablespoon olive oil
• 2 ounces diced low-sodium ham
• 1 (8-oz.) package sliced mushrooms
• 1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
• 1 1/2 cups unsalted chicken stock
• 3 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1/3 cup thinly sliced basil

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a skillet over medium-high heat; add ham. Saute until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.
3. Serve pasta in shallow bowls; top evenly with Parmesan and basil.

linguine, olive oil, ham, mushrooms, frozen broccoli, cream cheese, pepper, parmesan cheese, basil

Taken from www.myrecipes.com/recipe/pasta-primavera-ham-mushrooms (may not work)