Ham and Vegetable Linguine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dish in a snap.—Kerry Kerr McAvoy, Rockford, Michigan Ingredients:
1 package (8 ounces) linguine |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 pound fresh mushrooms, sliced |
1 medium carrot, thinly sliced |
1 medium zucchini, diced |
2 cups julienned fully cooked ham |
1/4 cup butter |
1 cup heavy whipping cream |
1/2 cup frozen peas |
3 green onions, sliced |
1/4 cup grated parmesan cheese |
1 teaspoon dried basil |
3/4 teaspoon salt |
dash ground nutmeg |
dash pepper |
additional parmesan cheese, optional |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender.
2. Add the cream, peas, onions, Parmesan cheese, basil, salt, nutmeg and pepper; bring to a boil. Reduce heat; simmer for 3 minutes or until heated through, stirring frequently.
3. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings.
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