Step 2
Bake 20 min. or until cooked through (170°F). Meanwhile, cook 1 pkg. (375 g) fettuccine as directed on package. While pasta is cooking, cook 1 undrained can (19 fl oz/540 mL) diced tomatoes in large saucepan on medium-high heat 5 min. Add 1/2 lb. (225 g) asparagus spears, cut into 2-inch lengths; cook 5 min. or until crisp-tender.