Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           olive oil
   1      cup           mushrooms -- sliced
     1/2  cup           green onions -- chopped
   4      cloves        garlic -- finely chopped
   2      cups          asparagus tips
   1      cup           tomato -- chopped ripe
     1/2  cup           ripe olives -- pitted quarte
     1/2  cup           marsala wine
  13 3/4  ounces        chicken broth
   2      tablespoons   cornstarch
   1      tablespoon    italian seasoning blend
   1      teaspoon      black pepper
  16      ounces        fusilli -- (curly spaghetti)
                        romano cheese -- grated

Preparation:

1. In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; saute until tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.

2. In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.

3. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste. Serve immediately.

Nutritional Information:

887 Calories (kcal); 23g Total Fat; (23% calories from fat); 28g Protein; 142g Carbohydrate; 0mg Cholesterol; 499mg Sodium