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