Sauté the vegetables, salted, in butter over a high flame until liquid is evaporated—6 or 7 minutes, adding the garlic after 3 or 4 minutes. Add the ham and herb mixture, continue sautéing for another minute or so, add the cream, reduce for a couple of minutes, still over high heat, and toss in the noodles. Remove from the heat, taste for salt, grind over pepper, add the Parmesan, and toss, mixing thoroughly.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.