Fettuccine and asparagus

14oz Fettuccine
1 onion, chopped
1 Tbsp extra virgin olive oil
1/2 tsp salt
1 lb asparagus, cut in bite size pieces
1 pint grape tomatoes
pepper to taste
1 cup 99% Fat free chicken broth

Cook fettuccine according to directions on package, when there are 5 mins left in the cooking time add asparagus to water. Meanwhile heat olive oil in large skillet and cook onions about 5 minutes, or until tender. Then add chicken broth, tomatoes, salt, and pepper and cook about 1 minute, or until tomatoes soften. Reserve 1 cup of boiling water before draining. Drain pasta and asparagus, put back in pot and add onion tomato mix. Add 1 cup of reserve water as needed.


Number of Servings: 6

Recipe submitted by SparkPeople user NGARTENMAN.