Ingredients
- 8 linguine
- 1 carrot thinly (sliced)
- 1 zucchini (diced)
- 2 cups fully ham (cooked julienned)
- 1 cup whipping cream
- 1/2 pound asparagus (fresh cut into)
- 1/2 cup peas (frozen)
- 1/2 pound mushrooms (fresh sliced)
- 1/4 cup butter
- 1/4 cup parmesan cheese (grated)
- 3/4 teaspoon salt
- 1 teaspoon basil (dried)
- 1 dash pepper nutmeg additional parmesan cheese (ground)
- 3 slices green onions (sliced)
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
