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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This recipe started with the question of what to do with leftover ham. Although very rich, we loved the mix of fresh vegetables with the ham in a cream-based sauce. I'm going to try the recipe again, lightening the sauce by using half and half with chicken broth to replace the cream. Ingredients:
3/4 lb linguine or 3/4 lb angel hair pasta |
1/2 lb fresh asparagus, cut into 1-inch pieces |
1/2 lb fresh mushrooms, sliced |
1 medium carrot, thinly sliced |
1 medium zucchini, diced |
2 cups julienned cooked ham |
1/4 cup butter |
1 pint heavy cream |
1/2 cup frozen peas |
3 green onions, sliced |
1/2 cup grated parmesan cheese |
1 teaspoon dried basil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 dash ground nutmeg |
additional parmesan cheese (optional) |
Directions:
1. Prepare all vegetables and ham for cooking.
2. Cook pasta according to package directions.
3. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini, and ham in butter until the vegetables are tender.
4. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil.
5. Reduce heat; simmer for 3 minutes, stirring frequently.
6. Rinse and drain pasta; add to vegetable mixture and toss to coat.
7. Sprinkle with additional Parmesan cheese, if desired.
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