Heavy cream teamed with Parmesan and nutmeg makes a flavor-rich sauce for this pasta recipe. The combination of plain and spinach fettuccine, peas, sun-dried tomatoes, and prosciutto, adds color and flavor.




  • Cook pasta following package directions. Drain well.

  • While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; sauté for 10 minutes.

  • Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in 1/4 cup grated Parmesan cheese.

  • Toss cooked pasta with sauce. If desired, sprinkle with additional cheese and garnish with herbs.

Nutrition Facts

428 calories; 21 g total fat; 59 mg cholesterol; 681 mg sodium. 59 g carbohydrates; 15 g protein;