| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Luncheon, Main dishes, Taste of ho | 4 | Servings |
INGREDIENTS
| 8 | oz | Linguine |
| 1/2 | lb | Fresh asparagus, cut into 1" pieces |
| 1/2 | lb | Fresh mushrooms, sliced |
| 1 | md | Carrot, thinly sliced |
| 1 | md | Zucchini, diced |
| 2 | c | Fully cooked ham, julienned |
| 1/4 | c | Butter or margarine |
| 1 | c | Whipping cream |
| 1/2 | c | Frozen peas |
| 3 | Green onions, sliced | |
| 1/4 | c | Parmesan cheese, grated |
| 1 | ts | Dried basil |
| 3/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ds | Ground nutmeg |
| Additional Parmesan cheese, optional | ||
| 4 | servings. |
INSTRUCTIONS
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 toss to coat. Sprinkle with Parmesan cheese if desired. Yield: NOTES : "I've been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap." Submitted by Kerry Kerr McAvoy, Rockford, Michigan. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by [email protected] on Jul 11, 1997
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