Mushrooms add flavor and a meaty texture to this vegetarian pasta dinner. Evaporated fat-free milk makes a rich sauce that's lower in fat than the traditional recipe so you can feel good indulging in this creamy fettuccine recipe.
Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.
Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.
3 starch, 1 1/2 vegetable, 1 fat