Ham & Vegetable Linguine
Yield
4 ServingsPrep
10 minCook
18 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, linguine
|
|
| ½ | pound |
asparagus
fresh, cut into 1" pieces |
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | medium |
carrots
thinly |
|
| 1 | medium |
zucchini
diced |
|
| 2 | cups |
ham
fully cooked, julienned |
*
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
green peas
frozen |
|
| 3 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
basil
dried |
*
|
| ¾ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| dash | ground |
nutmeg
|
*
|
| Additional | Parmesan |
cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, linguine
|
|
| 226.8 | g |
asparagus
fresh, cut into 1" pieces |
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 1 | medium |
carrots
thinly |
|
| 1 | medium |
zucchini
diced |
|
| 473 | ml |
ham
fully cooked, julienned |
*
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
green peas
frozen |
|
| 3 | each |
scallions, spring or green onions
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
basil
dried |
*
|
| 3.8 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
|
nutmeg
|
*
|
||
|
cheese
optional |
*
|
Directions
Cook linguine according to package directions.
Meanwhile, in a large skillet, sauté 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.
Rinse and drain linguine; add to vegetable mixture and serve.
