Mushroom and Asparagus Fettuccine

Name: Mushroom and Asparagus Fettuccine
Yield: 4
Ingredients: 8 ounces dried whole wheat fettuccine or linguine; 8 ounces fresh asparagus, trimmed and cut into 1-1/2-inch-long pieces; Nonstick cooking spray; 3 cups sliced fresh crimini, shiitake, or button mushrooms; 1 medium leek, thinly sliced, or 1/2 cup chopped onion; 3 cloves garlic, minced; 1/3 cup vegetable broth; 1/4 cup evaporated fat-free milk; 1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup chopped plum tomatoes; 1/4 cup pine nuts, toasted; Finely shredded Parmesan cheese (optional)

Mushroom and Asparagus Fettuccine was pinched from <a href="http://www.diabeticlivingonline.com/recipe/pasta/mushroom-asparagus-fettuccine/" target="_blank">www.diabeticlivingonline.com.</a>

"Mushrooms add flavor and a meaty texture to this vegetarian pasta dinner. Evaporated fat-free milk makes a rich cream sauce that's lower in fat than the traditional recipe...."

INGREDIENTS

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8 ounces dried whole wheat fettuccine or linguine

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8 ounces fresh asparagus, trimmed and cut into 1-1/2-inch-long pieces

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Nonstick cooking spray

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3 cups sliced fresh crimini, shiitake, or button mushrooms

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1 medium leek, thinly sliced, or 1/2 cup chopped onion

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3 cloves garlic, minced

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1/3 cup vegetable broth

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1/4 cup evaporated fat-free milk

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1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed

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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

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1/4 teaspoon salt

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1/8 teaspoon black pepper

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1 cup chopped plum tomatoes

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1/4 cup pine nuts, toasted

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Finely shredded Parmesan cheese (optional)

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