Asparagus-Mushroom Primavera

• 1 lb fresh asparagus spear
• 8 ounces dried multi-grain linguine
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 1 (8 ounce) package fresh button mushrooms, halved
• 1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon crushed red pepper flakes

1. Snap off and discard woody base of fresh asparagus.
2. Rinse.
3. Bias-slice asparagus into 1 1/2 inch pieces; set aside.
4. Cook pasta according to package directions.
5. Meanwhile, heat oil in a large skillet over medium heat.
6. Add garlic and black pepper; cook and stir for 30 seconds.
7. Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
8. Bring to boiling; reduce heat.
9. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
10. Remove from heat; stir in butter.
11. Drain pasta; add pasta to vegetables in skillet.
12. Toss gently to combine.
13. Garnish with basil and crushed red pepper.

fresh asparagus spear, multigrain linguine, olive oil, garlic, fresh ground black pepper, fresh button mushrooms, chicken broth, salt, butter, fresh basil, red pepper

Taken from www.food.com/recipe/asparagus-mushroom-primavera-362988 (may not work)