Ingredients
1 package (16 ounces) spaghetti1 pound fresh asparagus, trimmed and cut into 1-inch pieces2 medium carrots, cut into 1/4-inch slices1/2 cup butter, cubed1/2 pound sliced fresh mushrooms2 medium zucchini, halved and cut into 1/4-inch slices2 cups cubed fully cooked ham1 package (10 ounces) frozen peas, thawed8 green onions, chopped3 teaspoons dried basil1-1/2 teaspoons salt1/4 teaspoon white pepper1/4 teaspoon ground nutmeg1-1/2 cups heavy whipping cream1 cup grated Parmesan cheese, divided
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.
Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes.
Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.
