Ingredients
- 1/2 pound asparagus
- 1/4 cup unsalted butter
- 1/2 pound button mushrooms (sliced)
- 1/4 cup prosciutto ham (slivered)
- 1 medium peeled and thinly sliced (3 ounce) carrot
- 1 medium diced (7 ounce) zucchini
- 8 ounces dry fettuccine pasta (or use your favorite fresh)
- 3 green onions, sliced (including tops)
- 1/2 cup thawed frozen (2.6 ounces) peas
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- 1 cup whipping cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
How to Make
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Step 1: Snap off tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
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Step 2: Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
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Step 3: Meanwhile, in a large frying pan over medium high heat, melt butter.
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Step 4: Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
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Step 5: To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
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Step 6: Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again. Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.
We hope you enjoy this recipe!
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