| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Unsalted butter |
| 1 |
md |
White onion; finely minced |
| 1 |
|
Clove garlic; finely minced |
| 1 |
|
Carrot; halved lengthwise and sliced thinly on diagonal |
| 1 |
lb |
Thin asparagus; trimmed and cut on the diagonal |
| 5 |
oz |
Broccoli flowerets |
| 1 |
md |
Zucchini; sliced 1/4 inch thick |
| 1/2 |
lb |
Mushrooms; stems removed and thinly sliced |
| 1/2 |
c |
Chicken broth |
| 1 |
c |
Whipping cream |
| 4 |
tb |
Fresh chopped basil -or- |
| 1 1/3 |
tb |
Dried basil |
| 1 |
c |
Lightly cooked green peas |
| 2/3 |
c |
Chopped ham |
| 5 |
|
Green onions; chopped |
|
|
Salt to taste |
|
|
Freshly ground pepper to taste |
| 1 |
lb |
Fettuccini |
|
|
Parmesan cheese |
INSTRUCTIONS
In a large skillet, melt butter over medium high heat and saut. onion and
garlic until tender (approximately 2 minutes). Add carrots, asparagus and
broccoli flowerets. Stir fry for 1-1/2 to 2 minutes. Add zucchini and
mushrooms and stir-fry for 1 to 2 more minutes. Increase heat to high, add
stock, cream and 3 Tablespoons fresh basil. Allow to boil (watch carefully
so it does not boil over) until sauce is slightly reduced, or about 3
minutes. Add peas, ham and green onion and cook 1 more minute. Season with
salt and freshly ground black pepper. ln the meantime, cook the pasta al
dente and drain. Do not rinse. On a warm platter, toss the pasta with the
vegetable/ham sauce and Parmesan cheese. Garnish with remaining fresh basil
and more cheese. Yield: 4 to 6 servings.
KAY KENNEDY (MRS. FRAZIER)
LIBBY STRAWN (MRS. JIM)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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