Heaet large, keep skillet over medium high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir fry for 2 minutes. Remove asparagus tips, mushrooms, and zucchini and reserve for garnish. Increase heat to high. Add cream, stock, and basil and allow mixture to boil until liquid is reduced, about 3 minutes. Stir in peas, ham and green onion and cook 1 minute more. Season to taste. Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegies. Serve immediately. Serves 12
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