Fettuccine Primavera

• 1/2 lb. fresh asparagus
• vegetable cooking spray
• 2 Tbsp. margarine
• 2 c. sliced, fresh mushrooms
• 1 c. small broccoli florets
• 1 c. thinly sliced onions
• 1/2 c. sliced green onions
• 1/2 c. sweet red pepper, sliced
• 2 cloves garlic, minced
• 3 Tbsp. chopped, fresh basil
• 1/2 c. Chablis
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 1/2 c. cooked fettuccine
• 3 Tbsp. grated Parmesan cheese

1. Snap off tough ends of asparagus.
2. Remove scales from spears with a knife or veggie peeler.
3. Cut asparagus diagonally into 3/4-inch pieces.
4. Coat a large nonstick skillet with cooking spray.
5. Add margarine.
6. Place over medium-high heat until margarine melts.
7. Add asparagus, mushrooms and next 6 ingredients. Saute until vegetables are crisp-tender.
8. Add wine, salt and pepper.
9. Cook 2 minutes, stirring constantly.
10. Add fettuccine and cheese.
11. Toss well.
12. Serve immediately.

fresh asparagus, vegetable cooking spray, margarine, mushrooms, broccoli florets, onions, green onions, sweet red pepper, garlic, fresh basil, chablis, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717673 (may not work)