Farmers Market Pasta

By: Wendy Ball, Battle Creek, Michigan - found on Taste of Home

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. 

Category
Yields1 Serving
 9 oz uncooked whole wheat linguine
 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
 2 medium carrots, thinly sliced
 1 small red onion, chopped
 2 medium zucchini or yellow summer squash, thinly sliced
 ½ lb sliced fresh mushrooms
 2 garlic cloves, minced
 1 cup half-and-half cream
 ⅔ cup reduced-sodium chicken broth
 1 cup frozen petite peas
 2 cups cubed fully cooked ham
 2 tbsp julienned fresh basil
 ¼ tsp pepper
 ½ cup grated Parmesan cheese
 Optional: Additional fresh basil and Parmesan cheese
1

In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot.

2

Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms and garlic; cook and stir until crisp-tender, 4-5 minutes.

3

Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through.

4

Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Ingredients

 9 oz uncooked whole wheat linguine
 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
 2 medium carrots, thinly sliced
 1 small red onion, chopped
 2 medium zucchini or yellow summer squash, thinly sliced
 ½ lb sliced fresh mushrooms
 2 garlic cloves, minced
 1 cup half-and-half cream
 ⅔ cup reduced-sodium chicken broth
 1 cup frozen petite peas
 2 cups cubed fully cooked ham
 2 tbsp julienned fresh basil
 ¼ tsp pepper
 ½ cup grated Parmesan cheese
 Optional: Additional fresh basil and Parmesan cheese

Directions

1

In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot.

2

Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms and garlic; cook and stir until crisp-tender, 4-5 minutes.

3

Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through.

4

Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Notes

Farmers Market Pasta
IngredientsDirections