Pasta Primavera With Prosciutto

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Another version of the popular springtime italian dish. have vegies ready to go before you start cooking.

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Steps

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Snap of tough ends of the asparagus.

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Cut spears diagonally into 1-inch lengths , leaving.

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Bring a large pot of water to a boil and cook pasta according to package directions for al dente.

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Drain well.

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Meanwhile , in a large frying pan over medium high heat , melt butter.

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Add mushrooms , prosciutto , asparagus , carrot and zucchini.

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Cook , stirring occasionally , for 3 minutes.

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Cover pan and cook for 1 more minute.

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To the vegetable mix , add green onions , peas , basil , salt , nutmeg , white pepper and cream.

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Increase heat to high and cook until liquid boils and forms large , shiny bubbles.

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Return drained pasta to pan it was cooked in and pour sauce over pasta.

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Lift and mix gently so pasta is coated with sauce thoroughly.

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Add the 1 / 4 cup parmesan and mix gently again.

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Turn into a warm bowl or large , deep platter and serve at once , garnished with parsley and additional parmesan.

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Ingredients

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asparagus, unsalted butter, button mushroom, prosciutto, carrot, zucchini, fettuccine pasta, green onions, frozen baby peas, dried basil, salt, ground nutmeg, white pepper, whipping cream, parmesan cheese, fresh parsley