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
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