Mushroom and Asparagus Fettuccine

• dried fettuccine or linguine↗8 ounces
• asparagus↗8 ounces

  trimmed and cut into 1 1/2-inch pieces

• sliced fresh shiitake mushrooms or cremini mushrooms↗3 cups
• medium leeks, thinly sliced or 1/2 cup chopped onion↗1
• garlic cloves↗3

  minced

• olive oil↗1 tablespoon
• mushroom broth or vegetable broth↗1⁄3 cup
• half-and-half or light cream↗1⁄4 cup
• salt↗1⁄4 teaspoon
• black pepper↗1⁄8 teaspoon
• chopped plum tomato1 cup
• fresh basil1 tablespoon

  finely shredded

• fresh oregano1 tablespoon

  finely shredded

• pine nuts↗1⁄4 cup

  toasted

• parmesan cheese1 tablespoon

  finely shredded (optional)

Step-by-step instructions

1. 1

   Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

2. 2

   Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

3. 3

   Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.