Pasta Primavera

1/2 stick butter
1 med. onion
1 large clove garlic, minced
1 lb. thin asparagus cut diagonally into 1/4 "slics
1/2 lb. mushrooms, thinly sliced
6 oz cauliflower flowerets
1 small carrot cut diagonally into 1/8"slices
1 medium zucchini cut into 1/4 " rounds
1 c. cream
1/2 c. chicken stock
2 T. chopped fresh basil or
2 t. dried
1 c. prosciutto or cooked ham, chopped
1 lb. fettucini or linguini
1 c. grated parmesan cheese

In WOK or large skillet over medium heat, melt butter and saaute onion and galic until onion is softened, about 2 minutes. Mix the asparagus, mushrooms, cauliflower, zucchini and carrot;stir fry 2 minutes. (At this point, remove several pieces of asparagustips. mushrooms and zucchini and reserve for garnish.)
Increase heat to high. Add cream, stock and basil;allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion; cook 1 minutes more. Season to taste with salt and pepper.
Add pasta andcheese, tossinguntil thoroughly combined and pasta is heated through. Serve immediately with a side dish of extra parmesan cheese, Garnish with reserved vegetables. Serves 4 for dinner