6 ounces dry whole wheat thin spaghetti 1 tablespoon minced garlic 2 tablespoons minced shallots 8 ounces morel or cremini mushrooms, cleaned and sliced into half-inch thick pieces 2 cups green or purple asparagus, cut on the diagonal into one-inch pieces 1/4 cup sliced green onions, cut on the diagonal into one-inch pieces 1 tablespoon white truffle oil sea salt and freshly ground black pepper
Cook the pasta according to package directions while you saute the vegetables.
Spray a non stick skillet with olive oil cooking spray, add the garlic and shallots and stirring constantly to avoid burning, saute over medium high heat for one minute.
Add the mushrooms to the pan; spray them with the cooking spray and saute for 2 minutes.
Add the asparagus pieces to the pan and cook for 3-5 minutes or until the asparagus is tender but still a bit crisp. (If the pan gets too dry and the vegetables begin to stick to the pan's surface, add a few tablespoons of the pasta cooking water to the vegetables.)
Remove the cooked spaghetti from the water with tongs (save the cooking liquid) and add the spaghetti to the vegetables in the pan.
Add the green onions and a quarter cup of the pasta water to the mixture. Gently combine and cook for one minute.
Pour the pasta and vegetables into a large serving bowl. Add a bit of the cooking water to moisten, if necessary.
Drizzle with the truffle oil and sprinkle with the sea salt and pepper to taste.