Love all the veggies in this dish! Great way to use up leftover ham.
8 oz. spaghetti (we use whole wheat)
1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 medium carrot, cut into 1/4-inch slices
1/4 c. butter, cubed
1/4 lb. sliced fresh mushrooms
1 medium zucchini, halved and cut into 1/4-inch slices
1 c. cubed fully cooked ham (or use a small ham steak)
2/3 c. frozen peas, thawed
4 green onions, chopped
1-1/2 t. dried basil
¾ t. salt
1/8 t. white pepper
1/8 t. ground nutmeg
3/4 c. heavy whipping cream
1 c. grated Parmesan cheese, divided
Cook spaghetti according to package directions.
Meanwhile, in a large skillet, sauté asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; sauté until crisp-tender.
Stir in the 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 Parmesan cheese; toss to combine.
Garnish with remaining Parmesan cheese.