Rustic Asparagus Primavera With Fontina And Parmesan

• 1 teaspoon extra-virgin olive oil
• 1 inch onion medium, cut half and sliced
• 1 pound asparagus tough ends removed and chopped into 2-inch pieces
• 2 celery mediums stalks, chopped
• 5 ounces mushrooms sliced
• 1 can diced tomato no-salt-added
• 2/3 cup red wine bold
• 1 tablespoon tomato paste no-salt-added
• 2 tablespoons fresh oregano chopped
• 1 tablespoon fennel seeds crushed
• salt
• ground pepper
• 7 ounces whole wheat linguine
• 4 tablespoons shredded Parmesan cheese divided
• 4 tablespoons Fontina cheese smoked, divided

1. Heat oil in a large skillet over medium-high heat, add onion and saute until just tender. Add garlic and saute until fragrant. Add asparagus, celery, mushrooms, oregano and fennel and saute for several minutes.
2. Add tomatoes, wine, and tomato paste, bring to a boil and reduce heat to simmer, cover.
3. Meanwhile, prepare pasta according to package directions.
4. Just before pasta is al dente, strain (do not rinse) and mix in with sauce. Let pasta finish cooking in sauce.
5. Serve topped with one tablespoon each of Parmesan and fontina.

extravirgin olive oil, onion, celery, mushrooms, tomato, red wine bold, tomato paste, oregano, fennel seeds crushed, salt, ground pepper, whole wheat linguine, parmesan cheese, fontina cheese smoked

Taken from www.yummly.com/recipe/Rustic-Asparagus-Primavera-With-Fontina-and-Parmesan-1669234 (may not work)