Ham and Vegetable Linguine

Ham and Vegetable Linguine

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

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.

Add the cream, peas, onions, Parmesan cheese, basil, salt, nutmeg and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Makes 4 servings.