Linguini with Fresh Veggies

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.