Springtime Noodles

Springtime Noodles

½ lb asparagus
¼ cup slivered prosciutto
¼ cup butter
1 medium size carrot, thinly sliced
1 medium size zucchini, diced

8oz package of thin spaghetti noodles
Salted water

3 green onions, sliced (including green part)
½ cup frozen petite green peas, thawed
1 teaspoon dry basil
½ teaspoon salt
Dash (each) ground nutmeg and white pepper
½ pint (1 cup) heavy whipping cream

¼ cup grated parmesan cheese

Cut off 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 prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles according to package directions; drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid begins to boil all over and forms large shiny bubbles.

Return drained noodles to pot they were cooked in. Pour vegetable sauce over noodles, and lift and mix gently until noodles are thoroughly coated. Add the ¼ cup parmesan and mix again.

Turn into a warm bowl, and serve.