Rotelle with Asparagus and Mushroom Sauce

Ingredients

8 oz. fresh mushrooms, sliced
1 tbs. olive oil
1 garlic clove, crushed
12 oz. fresh asparagus, trimmed and cut into 1/2-inch diagonals
salt and freshly ground black pepper
2 tbs. fresh lemon juice
8 oz. rotelle
2 tbs. minced red bell pepper
shavings of Parmesan cheese

Directions

1. Combine the mushrooms, oil, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 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.

2. Meanwhile, cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Serve with shavings of Parmesan cheese.

Source: 365 Ways to Cook Pasta, Marie Simmons, Harper Collins Publishers, 1982.

Since asparagus are in season in the spring I took advantage of the freshness of them and made this dish. It is basically a pasta primavera, but a healthier version. A very light and fit Sunday meal.