| 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 |
|
Carrot, thinly sliced |
| 1 |
|
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 |
t |
Dried basil |
| 3/4 |
t |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Ground nutmeg |
|
|
Additional Parmesan cheese |
|
|
optional |
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: 4 servings. 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 NGavlak2@aol.com on Jul 11, 1997
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