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Categories:
whole wheat linguine fresh asparagus carrots red onion zucchini mushrooms garlic cream chicken broth frozen petite peas fresh basil pepper Parmesan cheese basil
Viewed: 9 - Published at: 3 years agoIngredients
- 9 ounces uncooked whole wheat linguine
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 medium carrots, thinly sliced
- 1 small red onion, chopped
- 2 medium zucchini or yellow summer squash, thinly sliced
- 1/2 pound sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 cup half-and-half cream
- 2/3 cup reduced-sodium chicken broth
- 1 cup frozen petite peas
- 2 cups cubed fully cooked ham
- 2 tablespoons julienned fresh basil
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- Optional: Additional fresh basil and Parmesan cheese
Method
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot.
- Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes.
- Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through.
- Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
