Fettuccine Straw And Hay

• 1/3 c. butter
• 1 c. sliced mushrooms
• 1 c. thawed, frozen peas
• 2 c. cooked ham strips
• 2 Tbsp. oregano
• 2 Tbsp. summer savory
• 1 lb. uncooked fettuccine (half green and half white suggested)
• 2 c. milk
• 1 (8 oz.) pkg. cream cheese
• 1 c. Parmesan cheese, grated
• 1 tsp. ground pepper
• 1/2 c. Parmesan cheese, grated

1. In a large skillet, melt butter.
2. Cook vegetables, meat and herbs in butter over medium-high heat until vegetables are crisp-tender, stirring often.
3. Do not overcook.
4. Cook pasta according to package directions; drain.
5. In a heavy saucepan, bring milk almost to a boil over medium-high heat.
6. Reduce to medium-low heat.
7. Add cream cheese.
8. Whisk constantly for 7 to 8 minutes or until melted and smooth.
9. Stir in 1 cup of Parmesan cheese and pepper.
10. Arrange hot, cooked pasta in a large serving bowl or platter.
11. Pour vegetable mixture over pasta; toss to mix well.
12. Pour cream sauce over pasta; toss to mix well.

butter, mushrooms, frozen peas, ham strips, oregano, summer savory, milk, cream cheese, parmesan cheese, ground pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693057 (may not work)