Pasta with Asparagus and Mushrooms

Ingredients:

1 to 1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces;

1/4 cup chicken or vegetable broth;

1/2 pound fresh mushrooms, chopped;

8 ounces thin spaghetti;

1 tablespoon olive oil;

1/4 teaspoon ground red pepper;

1/2 cup grated Parmesan cheese;

Kosher salt and freshly ground black pepper.

Preparation:

Cook pasta in salted water until al dente. Drain and set aside. While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Add asparagus and cook for about 3 minutes, stirring occasionally. add broth and mushrooms. Cook another 4 minutes, or until both asparagus and mushrooms are tender. When finished, kill the heat entirely. Pour pasta into skillet and toss with vegetables. Add parmesan and crushed red pepper and toss again. Season with salt and pepper to taste. Serve topped with a little more parmesan.