Farmers Market Pasta

• 9 ounces uncooked whole wheat linguine
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium carrots, thinly sliced
• 1 small red onion, chopped
• 2 medium zucchini or yellow summer squash, thinly sliced
• 1/2 pound sliced fresh mushrooms
• 2 garlic cloves, minced
• 1 cup half-and-half cream
• 2/3 cup reduced-sodium chicken broth
• 1 cup frozen petite peas
• 2 cups cubed fully cooked ham
• 2 tablespoons julienned fresh basil
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese
• Optional: Additional fresh basil and Parmesan cheese

1. In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot.
2. Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes.
3. Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through.
4. Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

whole wheat linguine, fresh asparagus, carrots, red onion, zucchini, mushrooms, garlic, cream, chicken broth, frozen petite peas, fresh basil, pepper, parmesan cheese, basil

Taken from www.tasteofhome.com/recipes/farmers-market-pasta/ (may not work)