1/2 c. unsalted butter
1 med. onion, minced
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into flowerets
1 med. zucchini, cut into 1/4 inch rounds
1 sm. carrot, halved lengthwise, and cut diagonally into 1/8 inch slices
1 c. whipping cream
1/2 c. chicken stock
2 tsp. dried basil
1 c. frozen tiny peas, thawed
2 oz. cooked ham or prosciutto
5 green onions, chopped
1 lb. cooked, shelled, med. shrimp
Salt and pepper to taste
1 lb. fettucini or linguine, cooked al dente, drained
1 c. grated Parmesan cheese

Heat a large, deep skillet or wok over medium high heat. Add butter, onion, and garlic and saute until onion is softened, about 2 minutes. Mix in mushrooms, cauliflower, zucchini, and carrot and stir-fry 2 minutes. Increase heat to high. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduce, about 3 minutes.

Stir in peas, ham, and green onion, and cook 1 minute more. Stir in cooked shrimp. Season to taste with salt and pepper. Add pasta and cheese, tossing until thoroughly combined and pasta is heated. Turn onto a large serving platter and serve immediately. Yield: 4 to 6 servings.