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.