Pasta Primavera With Prosciutto

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb asparagus
• 1/4 cup unsalted butter
• 1/2 lb button mushroom, sliced
• 1/4 cup prosciutto, slivered
• 1 medium carrot, peeled and thinly sliced
• 1 medium zucchini, diced
• 8 ounces fettuccine pasta, dried (or use your favorite fresh)
• 3 green onions, sliced (including tops)
• 1/2 cup frozen baby peas, thawed
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup whipping cream
• 1/4 cup parmesan cheese, grated
• fresh parsley, chopped (for garnish)
• parmesan cheese, grated (for serving)

Recipe

• 1 snap of tough ends of the asparagus. cut spears diagonally into 1-inch lengths, leaving tips whole.
• 2 bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
• 3 meanwhile, in a large frying pan over medium high heat, melt butter.
• 4 add mushrooms, prosciutto, asparagus, carrot and zucchini. cook, stirring occasionally, for 3 minutes. cover pan and cook for 1 more minute.
• 5 to the vegetable mix, add green onions, peas, basil, salt, nutmeg, pepper and cream. increase heat to high and cook until liquid boils and forms large, shiny bubbles.
• 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.
• 7 turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional parmesan.