Snap off and discard
white fibrous ends of asparagus. Cut spears diagonally into
1-inch lengths, but leave tips whole.
In a wide frying pan over medium high heat, melt butter. Add
mushrooms, prosciutto (if used), asparagus, carrot, and zucchini;
cook, stirring occasionally, for 3 minutes. Cover pan and cook
for 1 more minute.
Meanwhile, cook noodles in a large kettle of boiling salted
water until al dente (1 to 2 minutes for fresh noodles,
or follow package directions); drain well.
To vegetable mixture add green onions, peas, basil, salt,
nutmeg, pepper and cream. Increase heat to high and cook
until liquid boils all over and forms shiny bubbles. Return
drained noodles into kettle in which they were cooked,
pour vegetable sauce over noodles, and lift and mix gently
so noodles are thoroughly coated. Add the 1/4 cup Parmesan
cheese and mix again.
Turn into a warm bowl, sprinkle with parsley, and serve
at once with additional parmesan cheese. Makes 4 to 6 servings.
Sunset ITALIAN Cook Book
