Monday, May 12, 2008

Ham and Vegetable Linguine

1 8oz package linguine
1/2 lb fresh asparagus, cut into 1" 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 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

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 cheese, 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.

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