Taste of Home
Ham and Vegetable Linguine
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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1 package (8 ounces) linguine
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1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1/2 pound fresh mushrooms, sliced
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1 medium carrot, thinly sliced
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1 medium zucchini, diced
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2 cups julienned fully cooked ham
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1/4 cup butter
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1 cup heavy whipping cream
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1/2 cup frozen peas
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3 green onions, sliced
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1/4 cup grated Parmesan cheese
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1 teaspoon dried basil
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3/4 teaspoon salt
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Dash ground nutmeg
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Dash pepper
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Additional Parmesan cheese, optional
Directions
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1.
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.
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2.
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.
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3.
Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.
Nutrition Facts
1 cup: 698 calories, 43g fat (24g saturated fat), 153mg cholesterol, 1606mg sodium, 55g carbohydrate (8g sugars, 5g fiber), 28g protein.
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