8 ounces linguine

1/2 pound fresh asparagus -- cut into 1" pieces

1/2 pound fresh mushrooms -- sliced

1 medium carrot -- thinly sliced

1 medium zucchini -- diced

2 cups fully cooked ham -- julienned

1/4 cup butter or margarine

1 cup whipping cream

1/2 cup frozen peas

3 green onions -- sliced

1/4 cup Parmesan cheese -- grated

1 teaspoon dried basil

3/4 teaspoon salt

dash pepper dash ground nutmeg Additional Parmesan cheese, optional

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse ad drain linguine; add to vegetable mixture and