Ham and Vegetable Linguine
Taste of Home
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I've been pleasing dinner guests with this 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 dish in a snap.
—Kerry Kerr McAvoy, Rockford, Michigan
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 20 min.
Ingredients:
- 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
Directions:
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, basil, salt, pepper and nutmeg; 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. Yield: 4 servings.