Serves: 6
Total Calories: 670

1 cup onion minced
2 cloves garlic minced
1/3 cup butter or margarine
1 pound fresh asparagus cut in 2" pieces
1/2 pound mushrooms fresh, thinly sliced
2 zucchini or summer squash, quartered and thinly sliced
2 carrots thinly sliced
1 cup whipped cream
2/3 cup chicken broth or bouillon
2 teaspoons basil dried basil leaves, crushed
1 cup petite peas thawed
1/4 pound Canadian bacon cubed
1/4 cup green onion sliced or shallots
salt and freshly ground pepper
1 pound linquini noodle cooked and drained
1 cup Parmesan cheese grated

In a large skillet over medium-high heat sauté onion and garlic in butter or margarine for 3 minutes. Add asparagus, mushrooms, zucchini or summer squash and carrots stir-fry for 3 minutes. Set aside some vegetables for garnish.

Over high heat add cream, broth or bouillon and basil reduce heat to low and simmer, uncovered, to reduce liquid slightly.

Add peas, Canadian bacon and green onions or shallots. Sprinkle lightly with salt and pepper. Add pasta and cheese toss to combine thoroughly. Serve on a large heated platter garnish with reserved vegetables.

Nutritional Facts:

Serves: 6
Total Calories: 670
Calories from Fat: 309

More Recipes from the Gold Star Collection Cookbook:
Asparagus-Onion Quiche
Baked Sausage And Eggs
Baked Sole
British Brunch Bake
Cubed Steak Parmigiana
Eggs Ole
Fruited Lamb Roast
Glazed Meat Loaf
Ham Loaf
Layered Flounder Hollandaise
Mediterranean Macaroni and Cheese
Monterey Jack Cheese Enchiladas
New Orleans Shrimp Creole
New York Spaghetti Pie
Orange Pork Chops
Party Chicken
Peppered Steak
Pizza Rounds
Pork Bombay
Pork Roast Royale
Salmon Cakes
Savory Turkey Scallop
Spanish Macaroni And Cheese
Springtime Vegetable Pasta
Stewed Chicken And Dumplings
Stir-Fried Pork And Green Onions
Turkey Mornay
Veal Marsala