A great pasta dish for putting leftover holiday ham to good use.

Ham and Vegetable Linguine

8 ounces linguine

1/2 pound fresh asparagus, cut into 1-inch pieces

1/2 pound fresh mushrooms, sliced

1 large carrot, thinly sliced

1 medium zucchini, diced

1 cup julienned fully cooked ham

1/4 cup butter

1 cup heavy cream

1/2 cup frozen peas

3 green onions, sliced

1/4 cup grated fresh Parmesan cheese

1 teaspoon dried basil

3/4 teaspoon salt

Freshly ground pepper to taste

Pinch of ground nutmeg

Additional grated fresh Parmesan (optional)

1. Cook linguine according to package directions.
2. Meanwhile, in a large skillet, saute 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. Add drained linguine to mixture and toss to coat.
3. Serve garnished with additional Parmesan cheese, if desired.

Serves 4.