Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Cups          nonfat chicken broth
     3/4  Pound         asparagus -- cut in 1" lengths
   4                    scallion -- 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

Preparation:

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.