Vegetable Garden Primavera
|Yellow summer squash/Zucchini||2 Medium, bias-sliced into 0.5-inch thick pieces|
|Broccoli florets||2 Cup (32 tbs)|
|Asparagus||1⁄2 Pound, bias-sliced into 0.5-inch thick pieces|
|Carrots||2 Medium, bias-sliced into 0.25-inch pieces|
|Light cream||1 Cup (16 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Prosciutto/Fully cooked ham||2 Ounce, cut into thin strips|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook pasta according to package directions.
Meanwhile, cook the yellow summer squash or zucchini, broccoli, asparagus, and carrots in a small amount of boiling salted water for 5 to 8 minutes or till vegetables are crisp tender.
In a saucepan combine light cream, basil, and pepper; bring to a gentle boil.
Boil for 8 to 10 minutes or till slightly thickened, stirring occasionally.
Stir in prosciutto or ham.
Toss together linguine or spaghetti, vegetable mixture, cream mixture, and grated Parmesan cheese.