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| 1/3 Tasse | butter unsalted |
| 1 mittel | White Onion finely minced |
| 1 | Garlic cloves finely minced |
| 1 | Carrot; halved lengthwise and sliced thinly on diagonal |
| 1 x ca. 450 g | Thin asparagus; trimmed and cut on the diagonal |
| 5 x ca. 30 g | Broccoli flowerets |
| 1 mittel | Zucchini; sliced 1/4 inch thick |
| 1/2 x ca. 450 g | Mushrooms; stems removed and thinly sliced |
| 1/2 Tasse | chicken broth |
| 1 Tasse | whipping cream |
| 4 Esslöffel | Fresh chopped basil -or |
| 1 1/3 Esslöffel | basilicum dried |
| 1 Tasse | Lightly cooked green peas |
| 2/3 Tasse | ham chopped |
| 5 | green onions chopped |
| | salt |
| | pepper freshly ground |
| 1 x ca. 450 g | Fettuccini |
| | parmesan |
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In a large skillet, melt butter over medium high heat and saut, onion and garlic until tender (approximately 2 minutes). Add carrots, asparagus and broccoli flowerets. Stir fry for 1-1/2 to 2 minutes. Add zucchini and mushrooms and stir-fry for 1 to 2 more minutes. Increase heat to high, add stock, cream and 3 Tablespoons fresh basil. Allow to boil (watch carefully so it does not boil over) until sauce is slightly reduced, or about 3 minutes. Add peas, ham and green onion and cook 1 more minute. Season with salt and freshly ground black pepper. Ln the meantime, cook the pasta al dente and drain. Do not rinse. On a warm platter, toss the pasta with the vegetable/ham sauce and Parmesan cheese. Garnish with remaining fresh basil and more cheese. Yield: 4 to 6 servings.
Kay Kennedy (Mrs. Frazier)
Libby Strawn (Mrs. Jim)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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