In a large skillet, melt butter over medium high heat and saute onion and garlic until tender (approximately 2 minutes). Add carrots, asparagus and broccoli flowerets. Stir fry for 1-1/2 to 2 minutes. Add zucchini and mushrooms and stir-fry for 1 to 2 more minutes. Increase heat to high, add stock, cream and 3 Tablespoons fresh basil. Allow to boil (watch carefully so it does not boil over) until sauce is slightly reduced, or about 3 minutes. Add peas, ham and green onion and cook 1 more minute. Season with salt and freshly ground black pepper. ln the meantime, cook the pasta al dente and drain. Do not rinse. On a warm platter, toss the pasta with the vegetable/ham sauce and Parmesan cheese. Garnish with remaining fresh basil and more cheese. Yield: 4 to 6 servings. KAY KENNEDY (MRS. FRAZIER) LIBBY STRAWN (MRS. JIM) From
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 869 (67%)|
|Amt Per Serving||% DV|
|Total Fat 96.6g||129 %|
|Saturated Fat 59.2g||296 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 260.7mg||80 %|
|Sodium 452.2mg||16 %|
|Potassium 782.3mg||21 %|
|Total Carbohydrate 99.5g||29 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 83.9g|
|Protein 15.4g||22 %|
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Calories per serving: 1293
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