Ham and Vegetable Linguine
A great pasta dish for putting leftover holiday ham to good use.
8 ounces linguine
1/2 pound fresh asparagus, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 large carrot, thinly sliced
1 medium zucchini, diced
1 cup julienned fully cooked ham
1/4 cup butter
1 cup heavy cream
1/2 cup frozen peas
3 green onions, sliced
1/4 cup grated fresh Parmesan cheese
1 teaspoon dried basil
3/4 teaspoon salt
Freshly ground pepper to taste
Pinch of ground nutmeg
Additional grated fresh Parmesan (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. Add drained linguine to mixture and toss to coat.
- Serve garnished with additional Parmesan cheese, if desired.
Makes 4 servings.