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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)

Description

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.

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