Peppery Portabellas with Pasta

3/4 lb		Portabella mushrooms
8 oz		fettuccine pasta (uncooked)
2 Tbs		olive oil, divided
1/2 tsp		salt, divided
3/8 tsp		ground black pepper
1 1/2 tsp		minced garlic
1/8 tsp		crushed red pepper
1/2		can (15 ounces) crushed tomatoes in puree
1/4 cup		chicken broth or red wine
6 oz		asparagus or green beans (2 cups), sliced diagonally in 1" pieces

1	In boiling water, add fettuccine and cook until barely tender, about 10 minutes.
2	Meanwhile, if using portabellas with stems, remove the stems, trim, and thinly slice. Slice caps of portabellas; halve each slice.
3	In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/8 teaspoon of the salt and the black pepper. Remove to a plate; cover loosely to keep warm.
4	In the same skillet, heat remaining tablespoon oil. Add garlic, red pepper and remaining 3/8 teaspoon salt; cook and stir over medium heat until garlic is golden, 1-2 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 the sauce, about 5 minutes.
5	Add asparagus or beans; cover and cook until barely tender, about 5 minutes. Stir in cooked mushrooms and any accumulated liquid.
6	Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley if desired.

Servings: 4