Spicy Portabella Pasta

INGREDIENTS

• 12 ounces fettuccini
  
• Salt
  
• 1 pound Modern portabella mushrooms, cleaned and trimmed
  
• 4 tablespoons olive oil, divided
  
• 1 teaspoon salt, divided
  
• 3/4 teaspoon ground black pepper
  
• 1 tablespoon finely chopped garlic
  
• 1/4 teaspoon crushed red pepper
  
• 1 can (15 ounces) crushed tomatoes in puree
  
• 1 cup chicken or vegetable broth
  
• 8 ounces fresh asparagus or green beans sliced diagonally into 1-inch pieces (about 1-1/2 cups)
  
• 1 tablespoon chopped fresh parsley, optional

INSTRUCTIONS

If you are using portabellas with stems, remove the stems, trim off the root end and thinly slice the remainder of the stem. For a lighter colored sauce, spoon out mushroom gills and discard.

Cook fettuccini in boiling salted water until barely tender, about 10 minutes. Meanwhile, slice portabellas; halve each slice. In large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon salt and the black pepper. Remove to plate; cover loosely to keep warm. In same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer uncovered to blend flavors and thicken sauce, about 5 minutes. Add asparagus; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.

Yield: 4 to 6 servings