IF IT CAN BE DONE, I WILL DO IT!
Peppery Portabella with Pasta
Bring a large, covered pot of water to a boil. Rinse, dry and slice portabellas. Add fettucine to boiling water; cook until barely tender, about 10 minutes. Meanwhile, in a large, nonstick skillet, heat 2 Tbsps. of oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 tsp. of salt and 3/4 tsp. black pepper. Remove to a plate; cover loosely to keep warm. In the same skillet, heat remaining oil. Add garlic, red pepper, and 3/4 tsp salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and broth. Bring to a boil; reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about 5 minutes. Add asparagus or green beans; cover and cook until barely tender, about 2 minutes. 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.
Makes 4-6 Servings. Enjoy!
Bake at 350 degrees for about 40 minutes. Serve warm with vanilla ice cream or whipped topping (if desired)