The delicate cream sauce blends well with the colorful and hearty mix of vegetables.
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 3 minutes. stirring frequently. Rinse and drain linguine; Add to vegetable mixture and toss to coat. Sprinkle with parmesan cheese if desired.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 | ||
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Calories: 631 | ||
Calories from Fat: 344 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 134.8mg | 41 % | |
Sodium 1190.3mg | 41 % | |
Potassium 933.5mg | 25 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 39g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 631
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