PEPPERY PORTABELLAS WITH PASTA

Source: Mushroom Council

1 lb. Portabella mushrooms, without stems

12 oz. fettuccine pasta, uncooked

4 T. olive oil, divided

1 tsp. salt, divided

3/4 tsp. ground black pepper

1 T. minced garlic

1/4 tsp. crushed red pepper

1 (15 oz.) can crushed tomatoes in purée

1 C. chicken or vegetable broth

8 oz. fresh asparagus or green beans,

sliced diagonally in 1-inch pieces

Bring a large, covered pot of water to a boil. Trim and thinly

slice mushrooms; halve each slice. Add pasta to boiling water;

cook until barely tender, about 10 minutes.

Meanwhile, in a large, non-stick skillet, heat two tablespoons of

oil over high heat. Add mushrooms; cook and stir about five

minutes. Sprinkle with 1/4 teaspoon of salt and black pepper.

Remove to a plate; cover loosely to keep warm.

In the same skillet, heat remaining two tablespoons of oil. Add

garlic, red pepper and remaining 3/4 teaspoon salt. Cook and

stir over medium high heat until garlic is golden, about one to

two minutes. Immediately add crushed tomatoes and chicken

broth. Bring to a boil, reduce heat to medium and simmer,

uncovered, to blend the flavors and thicken sauce, about five

minutes.

Add asparagus or green beans; cover and cook until barely

tender, about two minutes. Stir in cooked mushrooms and any

accumulated liquid. Drain pasta; place in large serving bowl or

individual bowls. Spoon mushroom mixture over pasta. Sprinkle

with chopped parsley, if desired.