Fettuccine with Portobellas, Ham and Asparagus

1 (9-ounce) package BUITONI® Fettuccine
8 ounces portobella mushrooms, sliced
1/4 cup sliced green onions
3 tablespoons extra virgin olive oil
2 cloves garlic, minced fine
4 ounces asparagus, cut into 1/2-inch pieces
8 ounces cooked ham, cut into thin strips
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
COOK mushrooms, green onions, garlic and oil in large skillet until
tender. Add asparagus; cook until crisp-tender.
PREPARE pasta according to package directions.
TOSS pasta with mushroom mixture, ham, parsley and cheese. Season with
salt and black ground pepper.
Makes 4 servings.


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