Try this Ham and Vegetable Linguine recipe, or contribute your own.
Suggest a better descriptionCook 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 toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings. NOTES : "Ive been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap." Submitted by Kerry Kerr McAvoy, Rockford, Michigan. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 266 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 86.1mg | 26 % | |
Sodium 46.8mg | 2 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 33.2g | ||
Protein 7.9g | 11 % | |
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: 431
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