*  Exported from  MasterCook  *

                        Ham and Vegetable Linguine

Recipe By     : Taste of Home, June/July, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Luncheon
                Main Dishes                      Taste Of Home

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        linguine
     1/2  pound         fresh asparagus -- cut into 1" pieces
     1/2  pound         fresh mushrooms -- sliced
   1      medium        carrot -- thinly sliced
   1      medium        zucchini -- diced
   2      cups          fully cooked ham -- julienned
     1/4  cup           butter or margarine
   1      cup           whipping cream
     1/2  cup           frozen peas
   3                    green onions -- sliced
     1/4  cup           Parmesan cheese -- grated
   1      teaspoon      dried basil
     3/4  teaspoon      salt
          dash          pepper
          dash          ground nutmeg
                        Additional Parmesan cheese, 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.   Rinse ad drain linguine; add to vegetable mixture and
toss to coat. Sprinkle with Parmesan cheese if desired.  Yield: 4 servings.

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NOTES : "I've been pleasing dinner guests with delicious pasta dish for
years. The delicate cream sauce blends well with the colorful and hearty mix
of vegetables. I chop the vegetables ahead and later prepare this dis in a
snap."  Submitted by Kerry Kerr McAvoy, Rockford, Michigan.