ASPARAGUS AND MUSHROOMS WITH ROTELLI PASTA
8 ozs. fresh sliced mushrooms
1 tbsp. olive oil
1 clove garlic, minced
12 oz. fresh asparagus, trimmed and cut in 1/2 inch diagonals
Salt and fresh ground pepper
2 tbsp. lemon juice
8 oz. rotelle
2 tbsp. minced red bell pepper
Put oil in medium skillet, saute garlic and mushrooms, 5-7 minutes.
Add the asparagus; cook, covered, 3 minutes.
Uncover and cook over medium high heat stirring until most of the liquid is evaporated, about 3 minutes.
Add salt, pepper, and lemon juice.
Meanwhile, cook the pasta until al dente; drain.
Toss the pasta with the mushroom mixture and red pepper.
Use a vegetable parer to shave off paper thin curls of Parmesan cheese.