1 (12 oz.) pkg. rainbow pasta twirls, uncooked
2 tbsp. butter
1 c. cubed ham
3 c. sliced mushrooms
1 1/2 c. light cream
1 1/2 c. frozen green peas, thawed
1/2 c. grated Parmesan cheese

Cook pasta twirls according to package directions. Meanwhile, melt butter over medium heat in large skillet. Add ham and mushrooms. Saute 3 to 5 minutes or until tender. Add light cream and peas; heat through. Toss with hot cooked twirls and the Parmesan cheese. Serve with additional Parmesan cheese, if desired. Makes 4 to 6 servings.