Created by Mikekey on December 4, 2013
Step 1: Snap off tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
Step 2: Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
Step 3: Meanwhile, in a large frying pan over medium high heat, melt butter.
Step 4: Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
Step 5: To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
Step 6: Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again. Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.