Creamy Prosciutto Pasta

1 package (9 ounces) refrigerated fettuccine
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 tablespoon butter
1 package (10 ounces) fresh baby spinach
1 jar (17 ounces) Alfredo sauce
1/3 pound thinly sliced prosciutto, chopped

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the mushrooms and onion in butter until tender. Add spinach. Bring to a boil. Reduce heat; cook just until spinach is wilted.

Stir in Alfredo sauce and prosciutto; cook for 1-2 minutes or until heated through. Drain pasta; add to sauce and toss to coat. Makes 4 servings.