2 tbsp. butter
1/2 lb. mushrooms, sliced
1 c. fresh or thawed frozen peas
1 c. cubed ham
1 c. Ricotta cheese
1/4 c. milk
1/4 c. grated Parmesan cheese
4 oz. uncooked fettuccine
4 oz. uncooked spinach fettuccine

In a skillet, saute mushrooms in butter for 5 minutes. Add peas and ham and cook until tender. Remove from heat and set aside. In a separate bowl, combine Ricotta cheese, milk and Parmesan cheese. Stir into mushroom pea ham mixture. Cook both fettuccines according to package directions. Drain. Toss with cheese mixture and cook over low heat until heated through, tossing occasionally.