Farmers Market Pasta

[nverland]

Farmers Market Pasta
Total Time Prep: 20 min. Cook: 20 min. Makes 6 servings

Ingredients

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
Additional fresh basil and Parmesan cheese, optional

Directions

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.

Nutrition Facts
2 cups: 338 calories, 9g fat (4g saturated fat), 53mg cholesterol, 817mg sodium, 46g carbohydrate (8g sugars, 8g fiber), 23g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.