This sounds good. Lose the olives to make it even more low fat.
1 1/4 cups vegetable broth
3/4 pound asparagus – cut in 1″ lengths
4 scallions – sliced
4 cloves garlic – minced
2 cups fresh mushrooms – sliced
1 large ripe tomato – diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives – sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese – grated
Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and
garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional
minutes. Add tomato, basil, and oregano and saute for 2 more minutes.
Stir in wine, remaining broth, olives, and black pepper. Simmer for 4
minutes.
Bring water to a rapid boil in a large, covered pot. Add pasta by
holding it in a bundle at one end and slowly bending it inside the pot
as the pasta softens. Keep water boiling; stir pasta with a long-handled
fork to prevent it from sticking together. Follow cooking time
recommendation on package. Pasta should be cooked through but still
firm. Check for doneness by biting into a piece of pasta rinsed in cold
water. Drain cooked pasta into a colander in the sink.
Serve sauce over pasta, topped with Parmesan.