|tons of veggies in this pasta dish|
1 lb. asparagus, cut into 1 inch pieces
2 medium carrots, cut into 1/4 in slices
1/2 cup butter, cubed
1/2 lb. sliced fresh mushrooms
2 medium zucchini, halve and cut into 1/4-in slices
2 cups fully cooked ham
1 pkg. (10 oz.) frozen peas, thawed
8 green onions, chopped
3 tsp. dried basil
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese, divided
Cook spaghetti according to directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.
Stir in ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir for 2 minutes.
Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.