Mushroom and Asparagus Fettuccine

Ingredients

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

Directions

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.

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.

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.