1 (3 oz.) pkg. herb pasta
3 tbsp. olive oil
3 tbsp. butter
1 lb. fresh mushrooms, sliced thin
1/2 lb. prosciutto, cut in bits
2 lg. tomatoes, peeled and cut in cubes
1/4 tsp. ground nutmeg
1 tsp. dried sage
1 c. heavy cream
Freshly ground pepper
1 c. Parmesan cheese
1/2 c. chopped parsley

Cook pasta in boiling water with 1 tablespoon oil, 3-5 minutes. Drain. Heat olive oil and butter in large skillet, add mushrooms and cook until lightly browned. Add next 5 ingredients. Cook over high heat 4-5 minutes until sauce thickens. Remove from heat and set aside. In large serving bowl, add cooked pasta, salt and pepper to taste and the sauce. Add Parmesan cheese. Toss well. Sprinkle parsley on top. 4 servings.