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Farmers Market Pasta

 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.