Cook the pasta according to package directions, drain, and set aside.
Heat the 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 Pork and Veal Magic. Stir in the asparagus tips or snow peas and onions, mix 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 thickens a bit, about 3 minutes.
Add the drained pasta, toss well, and serve immediately.
NOTE: Leave out the prosciutto for a great vegetarian dish.
Copyright© 1995 by Paul Prudhomme