• 1 pound portabella mushrooms
• 12 ounces fettuccini
• 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
• 1 (15-ounce) can crushed tomatoes in puree
• 1 cup low-sodium chicken stock
• 8 ounces fresh asparagus, sliced diagonally in 1-inch pieces (about 1-1/2 cups)
• 2 tablespoons Italian parsley, chopped

Bring a large pot of lightly salted water to a boil. Meanwhile, remove any portabella stems by twisting off. Trim and slice stems and caps; halve the portabella cap slices. Begin boiling pasta according to package directions, usually about 10 minutes. Meanwhile, in a large, nonstick skillet, heat 2 tablespoons olive oil over high heat. Add mushroom slices and cook, stirring, about 5 minutes. Sprinkle with 1/4-teaspoon salt and black pepper. Remove to plate; keep warm.

In same skillet, add remaining 2 tablespoons olive oil. Sauté garlic and crushed red pepper with remaining 3/4 teaspoon salt for 1 minute. Immediately add crushed tomatoes and broth. Bring to a boil; reduce heat to medium and simmer, uncovered, to blend the flavors and thicken the sauce, about 5 minutes. Add asparagus. Cover and cook 2 minutes. Stir in cooked mushrooms and any accumulated liquid. Use a spider to strain pasta into the sauce and heat through. Serve with chopped parsley.