Fettuccine with Vegetables and Prosciutto

This is one of our all time favorites from my classic Better Homes and Gardens Cookbook. It is fast and low fat and oh so good!

8 oz dried Fettuccine

1 lb fresh asparagus, sliced into 1-inch pieces

1 TBSP olive oil

4 roma tomatoes, chopped

3 oz prosciutto cut into strips

Grated parmesan cheese

Cook fettuccine according to package directions. Drain, keep warm. Meanwhile, in a large skillet cook and stir asparagus in hot oil for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook about 2 minutes more or until heated through. Add asparagus mixture to fettuccine; stir gently to combine. Sprinkle with Parmesan cheese. Season to taste with salt and pepper.