31 days of Vegetables - Day 4

We have such a busy week ahead - this is a filling pasta dish with lots of veggies and will re-heat well! This recipe is from the June/July 2011 Taste of Home magazine. 5 stars for this dish (5 of 5 family members will eat this again!)


tons of veggies in this pasta dish

 1 pkg. (16 oz.) spaghetti
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.