1/4 c. unsalted butter
1 sm. onion, minced
1 clove garlic, minced
1/4 lb. each: broccoli, pepper, cauliflower, mushrooms, zucchini, eggplant, peas and celery
6 cherry tomatoes for garnish
1/2 c. heavy cream
1/4 c. chicken broth or bouillon (1/2 cube)
1 tsp. chopped fresh basil
2 scallions, chopped (green part only)
2 slices ham, shredded
Salt and pepper to taste
1/2 lb. pasta, cooked al dente
1/2 c. Parmesan cheese

1. Heat large skillet (wok) over medium high heat. Add butter, onions, garlic and saute 2 minutes. Mix in veggies and continue stirring another 2 minutes.

2. Increase heat to high and add cream, broth, basil and bring to boil.

3. Reduce heat and cook 3 minutes. Stir in ham and scallions and cook 1 minute. Season with salt and pepper.

4. Add cooked pasta with cheese and garnish with tomatoes.