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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I adapted this recipe from a cookbook my husband and I received when we got married. We love all the veggies, especially the fresh asparagus.âAngelia Holland, Plano, Texas Ingredients:
1 package (16 ounces) spaghetti |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 medium carrots, cut into 1/4-inch slices |
1/2 cup butter, cubed |
1/2 pound sliced fresh mushrooms |
2 medium zucchini, halved and cut into 1/4-inch slices |
2 cups cubed fully cooked ham |
1 package (10 ounces) frozen peas, thawed |
8 green onions, chopped |
3 teaspoons dried basil |
1-1/2 teaspoons salt |
1/4 teaspoon white pepper |
1/4 teaspoon ground nutmeg |
1-1/2 cups heavy whipping cream |
1 cup grated parmesan cheese, divided |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.
2. Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes.
3. Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese. Yield: 12 servings.
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