1 pound portabella mushrooms
12 ounces fettuccine
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 (15-ounce) can crushed tomatoes in puree
1 cup chicken or vegetable broth
8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces (about 1 1/2 cups)
chopped parsley for garnish, optional


1. Bring a large covered pot of water to a boil. Meanwhile, slice portabellas; halve each slice. To boiling water add fettuccine; cook until barely tender, about 10 minutes.
2. In a large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon salt and the black pepper. Remove to a plate; cover loosely to keep warm.
3. In the same skillet, heat remaining 2 tablespoons oil. Add garlic, crushed red pepper flakes and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, about 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer to blend the flavors and thicken the sauce, about 5 minutes.
4. Add asparagus; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
If using portabellas with stems, remove stems, trim and thinly slice. For a lighter colored sauce, scrape out mushroom gills with a spoon.
Peppery Portabellas with
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