Springtime Noodles(Tagliarini Primavera)

1. 1

   Cut asparagus diagonally into 1 inch lengths, but leave tips whole.

2. 2

   In a wide frying pan over medium heat, melt butter.

3. 3

   Add mushrooms, ham, asparagus, carrot and zucchini, and cook, stirring occasionally, for 3 minutes.

4. 4

   Cover pan and cook 1 more minute. Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well.

5. 5

   To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream.

6. 6

   Increase heat to high and cook until liquid boils well and forms large shiny bubbles.

7. 7

   Return drained noodles to kettle in which they were cooked.

8. 8

   Pour the vegetable mixture over the noodles and lift and mix gently until noodles are thoroughly coated.

9. 9

   Add the Parmesan cheese and mix again.

10. 10

    Turn into a warm bowl and sprinkle with parsley.

11. 11

    Serve at once with additional Parmesan cheese.

* Per serving · 4 servings · Values may vary.