Fettuccine Primavera - cooking recipe

Ingredients

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

Preparation

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