1/2 c. (1 stick) unsalted butter
1 med. onion, minced
1 lg. garlic clove, minced
1 lb. thin asparagus, tough ends trimmed, cut diagonally into 1/4 inch slices, tips left intact
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into sm. flowerets
1 med. zucchini, cut into 1/4 inch rounds
1 sm. carrot, halved lengthwise, cut diagonally into 1/8 inch slices
1 c. whipped cream
1/2 c. chicken stock
2 tbsp. chopped fresh basil or 2 tsp. dried
1 c. frozen tiny peas, thawed
2 oz. prosciutto or cooked ham, chopped
5 green onions, chopped
Salt and pepper
1 lb. fettuccine or linguine, cooked al dente, thoroughly drained
1 c. freshly grated Parmesan cheese

Vegetables can be easily changed depending on season, butter for butter, and half & half for whipping cream. Prawns or shrimp are also great as substitutes for ham.

Heat wok or large, deep 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 2 minutes. (At this point, remove several pieces of 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 slightly reduced, about 3 minutes. Stir in peas, ham, and green onion and cook 1 minute more. Season to taste with salt and pepper.

Add pasta and cheese, tossing gently until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.