Mushroom And Asparagus Fettuccine

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 8 ounces dried fettuccine or 8 ounces linguine
• 8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
• 3 cups sliced fresh shiitake mushrooms or 3 cups cremini mushrooms
• 1 medium leeks, thinly sliced or 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/3 cup mushroom broth or 1/3 cup vegetable broth
• 1/4 cup half-and-half or 1/4 cup light cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup chopped plum tomato
• 1 tablespoon finely shredded fresh basil
• 1 tablespoon finely shredded fresh oregano
• 1/4 cup pine nuts, toasted
• 1 tablespoon finely shredded parmesan cheese (optional)

Recipe

• 1 cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. return pasta mixture to saucepan; cover and keep warm.
• 2 meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. stir in broth, half-and-half, salt, and black pepper. bring to boiling. boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. stir in tomatoes, basil, and oregano; heat through.
• 3 spoon the mushroom mixture over pasta mixture; toss gently to coat. divide among 4 bowls or dinner plates. sprinkle with pine nuts and, if desired, parmesan cheese. serve immediately.