1 lb portabella mushrooms*
1 pkg. Barchette Pasta
4 Tbsp Extra Virgin Olive Oil, divided
1 tsp salt, divided
3/4 tsp ground black pepper
1 Tbsp minced garlic
1/4 tsp crushed red pepper
1 can (15 oz) crushed tomatoes in puree
1 cup chicken or vegetable broth
8 oz (about 1-1/2 cups) fresh asparagus or green beans, sliced diagonally in 1-inch pieces

Cook Barchette following package directions. Slice portabellas; halve each slice.  In a large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon salt and the black pepper. Remove to a plate; cover loosely to keep warm. In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer uncovered to blend the flavors and thicken the sauce, about 5 minutes. Add asparagus; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
*If using portabellas with stems, remove stems, trim and thinly slice. For a lighter colored sauce, scrape out mushroom gills with a spoon.