3 (9.25 oz.) pkg. Stouffer's Lean Cuisine fettuccini alfredo
3 oz. chopped Prosciutto
1 oz. pkg. sliced mushrooms
1/2 c. white wine
1/2 lb. fresh asparagus
1 c. baby green peas
1/2 c. shredded Parmesan cheese

Microwave packages according to directions. Sauté the Prosciutto and mushrooms in 2 teaspoons hot oil in large nonstick skillet over medium-high heat 3 to 5 minutes or until mushrooms are tender. Add white wine, stirring to loosen particles from bottom of skillet. Add the asparagus, trimmed and cut in 2-inch pieces, and the green peas. Cook, stirring often, 3 minutes or until vegetables are tender. Stir in hot alfredo and Parmesan cheese.

Makes 4 to 6 servings.