Roasted Vegetable Linguine With Torn Fresh Basil

2 cups sliced shiitake mushrooms
1/2 lb fresh or frozen asparagus, cut into 1 1/2-inch pieces
1 small onion, coarsely chopped (1 cup)
2 Tbs olive oil
2 cloves garlic, minced (2 tsp)
1/2 tsp red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1 pkg whole-wheat or white linguine
1/2 cup torn fresh basil leaves

1) Preheat oven to 450°F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.
2) Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
3) Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
4) Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.

Review:  Yum.  I like roasted vegetables, but hate waiting for them.  And, that it makes for extra dishes.  I skipped the step of tossing the veggies into a bowl and then baking the wine.  I just tossed the wine into the veggies a few minutes before they were done roasting.  It worked just fine and made my life a little easier.  Except that I dropped the lid to the wine bottle into the oven.  It rolled into the back and I had to leave it until the oven cooled off.  It's always an adventure in my kitchen!