HAM AND VEGETABLE LINGUINE

Recipe by: David and Tira Cheney

1 pkg (8 oz) linguine
½ lb fresh asparagus, cut into 1 inch pieces
½ lb fresh mushrooms, sliced
2 carrots, sliced
1 medium zucchini, diced
2 cups julienne cooked ham
1/4 cup butter or margarine
1 cup whipping cream
½ cup frozen peas
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1 tsp dried basil
3/4 tsp salt
Dash each pepper and nutmeg
Additional Parmesan, optional

Cook linguine according to package directions. Meanwhile, in a large skillet saute asparagus, mushrooms, carrots, zucchini, and ham in butter until vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings.