Ingredients

• 1/2 lb asparagus
• 1/4 cup unsalted butter
• 1/2 lb button mushroom, sliced
• 1/4 cup prosciutto, slivered
• 1 medium carrot, peeled and thinly sliced
• 1 medium zucchini, diced
• 8 ounces fettuccine pasta, dried (or use your favorite fresh)
• 3 green onions, sliced (including tops)
• 1/2 cup frozen baby peas, thawed
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1 cup whipping cream
• 1/4 cup parmesan cheese, grated
• fresh parsley, chopped (for garnish)
• parmesan cheese, grated (for serving)

Instructions

1. Snap of tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.

2. Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.

3. Meanwhile, in a large frying pan over medium high heat, melt butter.

4. Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

5. To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.

6. Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again.

7. Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.