Recipe: Creamy Mushroom-Asparagus Pasta Toss

CREAMY MUSHROOM-ASPARAGUS PASTA TOSS

8 oz bow ties ziti or other medium pasta shape, uncooked
1 bunch (about 10 oz.) asparagus, trimmed and cut into 1-inch pieces
4 cups sliced fresh button mushrooms
1 1/2 tbsp all-purpose flour
1 1/2 cups fat free or 1% milk
2 tbsp Dijon-style mustard
Salt and freshly ground black pepper

Cook pasta according to package directions; two minutes before the pasta is done add asparagus.

While pasta is cooking, coat a 10-inch skillet with cooking spray; place over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally.

Reduce heat to medium. Sprinkle flour over mushrooms; continue cooking 1 minute, stirring constantly.

Add milk and mustard; simmer about 2 minutes or until sauce thickens.

Drain pasta and asparagus; return to pot. Add mushroom mixture; toss to coat. Season with salt and pepper to taste. Serve immediately.

Makes 4 servings