1 bunch broccoli, cut up
1/2 lb. mushrooms, sliced
1/4 lb. prosciutto
1/4 c. butter
1 med. carrot, thinly sliced
1 med. zucchini, diced
3 green onions, sliced
1/2 c. frozen peas, thawed
1 tsp. dry basil
Salt to taste
Dash of ground nutmeg
Dash of white pepper
1/2 to 1 pt. whipping cream
1/2 c. grated Parmesan cheese
Chopped, fresh parsley
1 lb. thin spaghetti or linguini

In frying pan over medium heat, melt butter and add broccoli, mushrooms, prosciutto, carrot, and zucchini. Cook, stirring occasionally for 3-5 minutes, then cover. Cook for 1-2 minutes more. Combine peas, green onions, nutmeg, and seasonings. Add to frying pan, then stir. Pour into whipping cream and allow to form large shiny bubbles. Remove from heat. Add to previously prepared pasta. Stir in 1/4 cup of Parmesan cheese and serve. Garnish with parsley and rest of cheese.