Rotelle with Asparagus and Mushrooms
  • 8 ounces sliced mushrooms
  • 1 tablespoon olive oil
  • 1 garlic, crushed
  • 12 oz sliced asparagus
  • salt and pepper
  • 2 tablespoons lemon juice
  • 8 oz rotelli
  • 2 tablespoons red pepper, minced
  • parmesan cheese
  1. Combine mushrooms, oil and garlic. Cook covered over low heat until mushrooms exude their juices (5-7 minutes) Add asparagus cook covered 3 minutes. Uncover and cook over medium high heat stirring until most liquid is evaporated. Add sal, pepper and lemon juice. Cook past. Spoon out 1/2 cup pasta liquid and add to mushroom mixture. Drain pasta. Toss past with mushroom mixture and red pepper and cheese.