Recipe #181: Asparagus-Mushroom Primavera

So excited this weekend.... got three new cookbooks for dirt cheap- one vegetarian, one for the grill, and one with 3-4 ingredient meals.  Here's one from the vegetarian book, and I loved it.  Straight out of Better Homes and Gardens, 365 Vegetarian Meals comes a very flavorful but simple recipe!

INGREDIENTS:

1lb asparagus spears (Nick doesn't think you need this much, so maybe .75lb?)
8oz dried multigrain linguine
1tbs olive oil
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
1 8oz package fresh button mushrooms or similar, halved or in chunks
1/4c dry white wine or chicken broth
1/4 tsp salt
1 tablespoon butter (or vegan alternative)
1/4c shredded fresh basil
1/4 tsp crushed red pepper

DIRECTIONS:

1.  Snap off and discard woody bases from asparagus and cut into 1.5inch pieces.  Set aside.
2.  Cook pasta according to package directions and keep warm.
3.  Meanwhile in a large skillet, heat oil over medium heat.  Add garlic and black pepper; cook and stir for 30 seconds.
4.  Add asparagus, mushrooms, wine/broth, and salt to skillet.  Bring to boiling; reduce heat.  Cook, uncovered for 4-6 minutes until asparagus is crisp-tender, stirring occasionally.  Remove from heat; stir in butter.
5.  Add cooked pasta to vegetables in skillet; toss gently to combine.  Top with basil and crushed red pepper.