Ham and Vegetable Linguine
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-20 min |
| Source | Taste of Home (1998, pg 79) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
The vegetables can be a variety of things. I used yellow squash in place of the carrots (because that's what we had), and it worked very well.
Ingredients
- 1 lb linguine or fettuccine
- 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
- 2 T olive oil
- 1 1/2 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
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the asparagus, mushrooms, carrot, zucchini and ham in butter and olive oil 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 or until heated through, stirring frequently.
Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.
