Mushroom & Asparagus Fettuccine Recipe

8 ounce(s) pasta, fettuccine, whole-wheat
8 ounce(s) asparagus
cooking spray
3 cup(s) mushrooms, cremini
1 medium leek(s)
3 clove(s) garlic, minced
1/3 cup(s) broth, vegetable
1/4 cup(s) milk, fat-free evaporated
1 tablespoon basil, fresh
1 tablespoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper, black
1 cup(s) tomato(es), plum, chopped
1/4 cup(s) nuts, pine nuts
cheese, Parmesan
Preparation
1. Cook fettuccine or linguine according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.

2. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.

3. Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

Nutritional Info (Per serving):
Calories: 319, Saturated Fat: 1g, Sodium: 255mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 54g, Cholesterol: 1mg, Protein: 15g
Exchanges: Vegetable: 1.5, Starch: 3, Fat: 1
Carb Choices: 3.5