Ham and Vegetable Pasta

This recipe started with the question of what to do with leftover ham. It's an adapted recipe from Taste of Home. 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.

• Ready In: 30 mins
• Serves: 5

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.