1/2 pkg. fusilli

1/2 lb. mushrooms, thinly sliced

1/4 C butter

10oz pkg frozen leaf spinach, thawed and drained

1/4 lb. boiled ham, cut in thin strips

1/2 C slivered sun-dried tomatoes

1/4 C chopped parsley

2 med. cloves garlic, crushed

1 C heavy cream

1/8 t ground nutmeg

1/4 C grated parmesan cheese

    Cook fusilli as package label directs.  Drain, set aside.  Meanwhile, in large skillet, over medium heat, saute mushrooms in butter until golden, about 3 min.  Add spinach, ham, tomatoes, parsley and garlic; cook 3 min. Add cream, nutmeg, 1/2 t salt and 1/8 t pepper.  Cook until slightly thickened.  Add fusilli and cheese; toss to coat.   makes 4 servings.