Recipe - Ham And Vegetable Linguine

8 ounce Linguine
One half pound Fresh asparagus, cut into 1"
pieces
One half pound Fresh mushrooms, cut or sliced up
1 md Carrot, thinly cut or sliced up
1 md Zucchini, minced
2 cup Fully cooked ham, julienned
One fourth cup Butter or margarine
1 cup Whipping cream
One half cup Frozen peas
3 Green onions, cut or sliced up
One fourth cup Parmesan cheese, grated
1 teaspoon Dried basil
Three fourths teaspoon Salt
1 ds Pepper
1 ds Ground nutmeg
Additional Parmesan cheese,
optional

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 MCRecipe Digest V1
#665 by NGavlak2@aol.com on Jul 11, 1997