Fettuccine Italiana

Ingredients

• 2 cups asparagus fresh cut (1-)
• 1 tablespoon cornstarch 
• 0.5 teaspoon thyme dried
• 8 ounces fettuccine barilla uncooked
• 1 cup mushrooms fresh sliced
• 1  garlic clove minced
• 1 cup chicken broth reduced-sodium
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 0.3 cup pecorino cheese shredded
• 14 ounces turkey sausage smoked thinly sliced reduced-fat

Equipment

• sauce pan

Directions

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender.
3. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Drain pasta.
5. Add to sausage mixture; toss to coat.
6. Sprinkle with Parmesan cheese.