PREP: 15 minutes COOK: 5 minutes MAKES 4 servings
1 pound asparagus spears
8 ounces dried multigrain linguine
1 tablespoon olive oil
4 cloves garlic, minced
1⁄4 teaspoon freshly ground black pepper
1 8-ounce package fresh button mushrooms, halved
1⁄4 cup dry white wine
1⁄4 teaspoon salt
1 tablespoon butter
1⁄4 cup shredded fresh basil
1⁄4 teaspoon crushed red pepper
1 Snap off and discard woody bases from asparagus; rinse. Bias-slice asparagus into 11⁄2 -inch pieces; set aside.
2 Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.
3 Meanwhile, in a large skillet heat oil over medium heat. Add garlic and black pepper; cook and stir for 30 seconds.
4 Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
5 Add cooked pasta to vegetables in skillet; toss gently to combine. Top with basil and crushed red pepper.
PER SERVING: 304 cal., 8 g total fat (2 g sat. fat), 8 mg chol., 205 mg sodium, 43 g carb., 6 g fiber, 14 g pro.
make it vegan
Substitute another tablespoon of olive oil for the tablespoon of butter.
Take this dish from weekday to company-special by using exotic mushrooms, such as shiitake, cremini, and/or oyster.