1/2 c. unsalted butter
1 med. onion, minced
2 cloves garlic, minced
1 lg. asparagus (or 1 pkg. frozen) chopped
1/2 lb. mushrooms, sliced
6 oz. cauliflower, broken into small pieces
1 med. zucchini, cut into thin rounds
1 carrot, cut diagonally
1/2 c. chicken stock
2 tbsp. fresh (or 2 tsp. dried) basil
1 c. frozen peas
1 c. whipping cream
2 oz. proscuito or cooked ham, chopped
5 green onions, chopped
1 lb. fettuccine or linguine, cooked al dente
1 c. fresh grated Parmesan cheese

Saute butter, onion and garlic in a wok or large frying pan over medium high heat until soft (approximately 2 minutes). Mix in vegetables (up to carrots) and stir fry 2 minutes. Increase heat to high, add cream, stock, and basil. Boil liquid until slightly reduced approximately 3 minutes. Stir in peas, ham, green onion and cook 1 minute. Season to taste with salt and pepper. Add pasta and Parmesan cheese, tossing until thoroughly combined and pasta is heated. Put onto large platter or bowl and serve immediately.