Mushroom and Asparagus Fettuccini

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 8 oz. dried fettuccini or linguine
• 8 oz. asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 Tbsp. olive oil
• 3 cups sliced fresh shiitake or crimini mushrooms
• 1 medium leek, halved lengthwise, thinly sliced, and rinsed thoroughly, or 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/3 cup mushroom broth or vegetable broth
• 1/4 cup half-and-half or light cream
• 1/4 tsp. salt
• 1/8 tsp. fresh ground pepper
• 1 cup chopped Roma tomatoes
• 1 Tbsp. snipped fresh oregano
• 2 Tbsp. pine nuts, toasted
• Finely shredded Parmesan cheese (optional)

Directions

1. Cook fettuccini 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, heat oil 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 pepper. Bring just to boiling. Simmer, uncovered, 4 to5 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 four bowls or dinner plates. Sprinkle with pine nuts and Parmesan cheese, if desired.

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