Fettuccini with Portobellas, Ham and Asparagus recipe

4 servings

1 (9 ounce) package BUITONI® Fettuccine

8 ounces portobella mushrooms, sliced

1/4 cup sliced green onions

3 tablespoons 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 shredded Parmesan cheese

1/4 cup chopped fresh 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.