1/2 lb. asparagus
1/2 lb. mushrooms, sliced
1/4 c. slivered prosciutto, optional
1/4 lb. butter
1 medium-size carrot, thinly sliced
1 medium-size zucchini, diced
8 oz. fettuccine
3 green onions, chopped
1/2 c. tiny peas
1 tsp. dried basil
1/2 tsp. salt
Dash nutmeg
Dash pepper
1 c. whipping cream
1/4 c. grated Parmesan cheese
Chopped fresh parsley

Cut asparagus spears into 1-inch lengths. In a wide frying pan over medium-high heat, melt butter. Add asparagus, mushrooms, prosciutto (if used), carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan; cook 1 minute more.

Meanwhile, cook pasta in boiling, salted water; drain well. To vegetable mixture, add green onions, peas, basil, salt, nutmeg, pepper and cream. Top with cheese and parsley.