Peppery portabellas with pasta

Ingredients:

1 pound portabella mushrooms, without stems
12 ounces fettuccine pasta, uncooked
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 (15 ounce) can crushed tomatoes in puree
1 cup chicken or vegetable broth
8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces

Preparation:

Bring a large, covered pot of water to a boil. Trim and thinly slice mushrooms. Halve each slice.
Add pasta to boiling water. Cook until barely tender, about 10 minutes.
Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high heat.
Add mushrooms. Cook and stir about five minutes.
Sprinkle with 1/4 teaspoon of salt and black pepper. Remove to a plate. Cover loosely to keep warm.
In the same skillet, heat remaining two tablespoons of oil.
Add garlic, red pepper and remaining 3/4 teaspoon salt.
Cook and stir over medium high heat until garlic is golden, about one to two 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 sauce, about five minutes.
Add asparagus or green beans. Cover and cook until barely tender, about two minutes. Stir in cooked mushrooms and any accumulated liquid.
Drain pasta. Place in large serving bowl or individual bowls.
Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.