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Ingredients
- 1 package (16 ounces) spaghetti
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 medium carrots, cut into 1/4-inch slices
- 1/2 cup butter, cubed
- 1/2 pound sliced fresh mushrooms
- 2 medium zucchini, halved and cut into 1/4-inch slices
- 2 cups cubed fully cooked ham
- 1 package (10 ounces) frozen peas, thawed
- 8 green onions, chopped
- 3 teaspoons dried basil
- 1-1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups heavy whipping cream
- 1 cup grated Parmesan cheese, divided
Directions
- 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.
- 2. Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes.
- 3. Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.
Nutrition Facts
1-1/4 cups: 417 calories, 23g fat (14g saturated fat), 79mg cholesterol, 804mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 15g protein.
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