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)
- Cook linguine according
to package directions.
- 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.
- Serve garnished with additional
Parmesan cheese, if
desired.
Serves 4.
loading
|
