Penne with Morels and Spring Vegetables

In a large fry pan over medium-high heat, warm the olive oil. Add the mushrooms, leek, prosciutto and red pepper flakes and cook, stirring occasionally, until the leek is soft, about 2 minutes. Stir in the chard leaves, cover and cook, stirring occasionally, until the chard wilts, 3 to 4 minutes.

Meanwhile, bring a large saucepan three-fourths full of water to a rolling boil over high heat. Add salt and the chard stems and boil until tender, about 3 minutes. Using a wire skimmer, scoop out the stems and add to the fry pan.

Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes. The timing will depend upon the thickness of the spears. Scoop out the asparagus and add to the fry pan. Add the lima beans to the boiling water and cook until tender, about 4 minutes. Scoop out the beans and add to the fry pan. Season the vegetables with the coarse salt; keep warm.

Add the pasta to the boiling water and cook until al dente (tender but firm to the bite), about 10 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta and the reserved water to a warmed large serving bowl.

Pour the contents of the fry pan over the pasta, add the lemon zest and cheese, and toss well. Serve immediately. Serves 6.

Adapted from Williams-Sonoma New American Cooking Series, The Pacific Northwest, by Jean Galton (Time-Life Books, 2000).