vegetable primavera with fettuccini

Ingredients For vegetable primavera with fettuccini

• 1/2 c

  butter, unsalted
• 1 md

  onion, minced
• 1 lg

  clove garlic, minced or pressed
• 1 lb

  thin asparagus, snapped and cut on the diagonal
• 1/2 lb

  mushrooms, sliced
• 1 sm

  carrot, thinly sliced
• 1 md

  zucchini, sliced
• 1/2 sm

  cauliflower, cut into florets
• 1 c

  whipping cream
• 1/2 c

  chicken or vegetable broth
• 2 Tbsp

  fresh basil, chopped or 2 tsp. dried basil
• 1 c

  baby peas, thawed
• 2 oz

  prosciutto or cooked ham
• 5

  green onions, chopped
• salt and fresh ground black pepper
• 1 lb

  fettuccini, cooked al dente
• 1 c

  parmesan cheese, grated