Creamy Straw and Hay Fettuccine

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.

Creamy Straw and Hay Fettuccine
Servings: 10 Prep 10 mins Cook 15 mins


  • 12 ounces each regular and spinach fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1 8 ounce package sliced white mushrooms
  • 1 1/2 cups heavy cream
  • 1 10 ounce box frozen tiny peas, thawed
  • 1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
  • 1/4 pound prosciutto, cut into thin strips
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • Shredded Parmesan cheese, optional
  • Fresh herbs, for garnish, optional

Make It

1. Cook pasta following package directions. Drain well.

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

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

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

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 428, Fat, total (g): 21, chol. (mg): 59, sat. fat (g): 10, carb. (g): 59, fiber (g): 4, pro. (g): 15, sodium (mg): 681, Percent Daily Values are based on a 2,000 calorie diet.