vegetable primavera with fettuccini

Ingredients

• 1/2 cup butter, unsalted
• 1 medium onion, minced
• 1 large clove garlic, minced or pressed
• 1 pound thin asparagus, snapped and cut on the diagonal
• 1/2 pound mushrooms, sliced
• 1 small carrot, thinly sliced
• 1 medium zucchini, sliced
• 1/2 small cauliflower, cut into florets
• 1 cup whipping cream
• 1/2 cup chicken or vegetable broth
• 2 tablespoons fresh basil, chopped or 2 tsp. dried basil
• 1 cup baby peas, thawed
• 2 ounces prosciutto or cooked ham
• 5 green onions, chopped
• salt and fresh ground black pepper
• 1 pound fettuccini, cooked al dente
• 1 cup parmesan cheese, grated