1 stick butter
1 med. onion, minced
1 lg. clove garlic, minced
1 lb. thin asparagus, cut 1/4 inch diagonals
1 med. zucchini, cut 1/4 inch rounds
1 sm. carrot, cut thin slices
1 c. heavy cream
1/2 c. chicken stock
2 tbsp. fresh basil
1 c. frozen peas
2 oz. prosciutto
Sm. green onion, chopped scallions
Salt & pepper
1 lb. fettuccine, cooked
1 c. Parmesan cheese

Heat wok or large frying pan. Add butter, onion and garlic. Saute 2 minutes. Add veggies and stir fry 2 minutes. Remove veggies and turn heat to high. Add cream, stock and basil. Boil 3 minutes. Stir in peas, ham and scallion. Cook 1 minute. Season with salt and pepper. Add cooked pasta and cheese. Heat through. Serve and enjoy as side dish or main meal.