Ham and Vegetable Linguine

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With all of the fresh produce currently available, I must confess to often (read: always) going slightly overboard (read: run amok) when making a purchase. Let’s face it, it all looks so delicious and tempting that I tend to forget I’m not cooking for an army when I buy bag upon bag of fresh corn, zucchini, asparagus, onions, and anything else that I can lay my hands on. It’s times like these when I’m thankful for this recipe of my mother’s.

Mother never particularly liked pasta, unless it was full of vegetables, because vegetables were one of her favorite foods. This recipe is perfect for the summer when fresh and varied produce is in abundance.

Ham and Vegetable Linguine

 
1 8-oz. pkg. linguine
¼ c. butter
½ lb. fresh Melissa’s asparagus, cut into 1” pieces
½ lb. fresh mushrooms, thinly sliced
1 medium carrot, cut julienne
1 medium zucchini, cubed
2 cloves garlic, minced
8-oz. deli ham, cut in thin strips
1 c. heavy cream
½ c. frozen peas
3 scallions, sliced
¼ c. grated Parmesan cheese, plus more for garnish
1½ t. dried basil
¾ t. salt
1/8 t. freshly ground nutmeg
Freshly ground black pepper

Cook linguine according to package directions. While pasta is cooking, melt butter over medium-high heat in a 12" sauté pan. Sauté the asparagus, mushrooms, carrots, zucchini, garlic, and ham in the butter until the vegetables are tender.

Add the cream, peas, scallions, Parmesan cheese, basil, salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer for three minutes or until heated through, stirring occasionally.

Rinse and drain linguine. Add to vegetable mixture and toss to coat. Sprinkle with additional Parmesan cheese, if desired.

Makes four servings.