Pasta Primavera

Quick and easy, especially if your veggies are chopped or sliced.  And you can substitute the ham or prosciutto with shrimp or leave it out for a vegetarian dish.

Seasoning Mix
2 1/2 t. dried basil
1 1/2 t. salt
1 t. dried thyme leaves
1/4 t. white pepper
1/2 t. garlic powder
1/2 t. onion powder

2 T olive oil
1 cup thin strips prosciutto or ham
2 cups cauliflower or broccoli or mix of both
2 cups sliced mushrooms
1/2 cup sliced carrots
2 cups sliced zucchini
6 T butter
1 t. fresh minced garlic
1 cup asgaragus tips or snow peas
1 cup chopped green onions
2 cups heavy cream
9 ounces favorite pasta, cooked

Combine seasoning mix in small bowl and set aside. 
Heat the olive oil in a 12 inch skillet over high heat.  When the oil is hot, add the next 5 ingredients.  Add the butter and as it melts add the garlic and the seasoning mix.  Stir in the asparagus tips or snow peas and green onions and cook until veggies are crisp tender. 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.  Add the cooked pasta to the skillet and toss.  Serve with Italian bread.