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Ham and Vegetable Linguine

Ham and Vegetable Linguine
I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. 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
4 ServingsPrep/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 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.
© Taste of Home 2013

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Ham and Vegetable Linguine (continued)

Directions (continued)

  • Sprinkle with Parmesan cheese if desired. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 698 calories, 43 g fat (24 g saturated fat), 153 mg cholesterol, 1,606 mg sodium, 55 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013