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Ingredients

2 oz. Butter
1/4 cup Onions, diced
1 tsp. Garlic, minced
1/4 cup Smoked ham, julienne cut
1 cup Julienne vegetables: zucchini, yellow squash and carrot
1/2 cup Asparagus tips. cooked
1/2 cup Mushrooms, sliced
1 1/2 cups Cream
Pinch of Ground nutmeg
1/4 cup Parmesan cheese, grated
1 lb.Penne pasta, cooked "al dente"
2 tsp. Scallions, minced
Salt to taste
Fresh ground black pepper to taste
1/2 cup Shaved or shredded Parmesan cheese
Fresh chopped parsley to garnish

Method
In a saucepan melt butter, add onion and garlic. Sauté garlic briefly, do not brown. Add smoked ham, julienne vegetables, asparagus and mushrooms, sauté briefly. Add heavy cream, bring to a simmer and reduce heat. Add nutmeg. Continue to simmer over low heat while whisking or stirring until sauce thickens slightly.

Place cooked pasta in lightly salted simmering water for 2 - 3 minutes to reheat, do not overcook. Remove pasta from water and drain well. Add grated Parmesan cheese to sauce and continue to simmer. Add heated pasta to sauce and mix well.

Season with salt and fresh ground black pepper. Portion pasta into heated pasta bowls. Top with shaved Parmesan cheese and chopped parsley.

Makes 4 Servings

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