| 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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