Pasta with Asparagus and Tomato Sauce

Ingredients

• 1/4 cup Butter Buds Mix, liquefied
• 1 pound fresh asparagus, trimmed and cut into 1-inch lengths
• 3/4 pound fettucine
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon Sweet 'N Low zero calorie sweetener
• 1/2 teaspoon Nu-Salt salt substitute
• 1/4 cup water
• 1/4 cup no-salt-added tomato paste
• 1/4 cup red wine
• 1 can (28 ounces) Italian peeled tomatoes, packed without salt
• 1/4 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup finely chopped Italian parsley
• 1 large clove garlic, minced
• 1 large onion, finely chopped
• 3 tablespoons grated Parmesan cheese

Preparation

In large nonstick skillet over medium heat, heat Butter Buds. Add onion, garlic, parsley, basil and oregano; cook, stirring 2 to 3 minutes, or until onion is soft. Add tomatoes and their juice, wine, tomato paste, water, Nu-Salt, Sweet 'N Low, and pepper. Reduce heat to low; simmer, covered, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions but without salt.
Add asparagus to tomato sauce; continue simmering, covered, 10 to 15 minutes, or until asparagus is tender. In large bowl, combine tomato sauce and pasta. Garnish with cheese.