2004-05-16

Seasoning Mix:

2 1/2 tsp. dried sweet basil leaves
1 1/2 tsp. salt
1 tsp. dried thyme leaves
3/4 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

2 tbsp. olive oil
1 cup thin strips prosciutto
2 cups cauliflower florets
2 cups sliced fresh mushrooms
1/2 cup sliced carrots* (cut on the diagonal)
2 cups sliced zucchini
6 tbsp. unsalted butter
1 tsp. minced fresh garlic
1 cup asparagus tips or 3/4 cup snow peas
1 cup chopped green onions
2 cups heavy cream
9 ounces of your favorite pasta**

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 2 tablespoons plus 3/4 teaspoon.

Heat the olive oil in a 12-inch skillet over high heat. When the oil is very hot, add the prosciutto, cauliflower, mushrooms, carrots and zucchini. Add the butter and as it melts, stir in the garlic and all the seasoning mix. Stir in the asparagus tips or snow peas and green onions. Stir well and cook just until the vegetables are crisp-tender, about 4 to 5 minutes. Stir in the cream and bring to a boil. Lower the heat to medium and cook until the sauce has thickened a bit, about 3 minutes.

Meanwhile, cook the pasta according to the package directions; drain. Add the cooked pasta to the skillet, toss well, and remove from the heat. Makes about 8 cups.

*Leave out if following a low-carb diet
**Make it a whole wheat pasta for the low-carb option

Recipe from Chef Paul Prudhomme's Seasoned America cookbook. Which is one of the finest cookbooks I own!