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Company Primavera

pasta, vegetables

1 pound asparagus
4 cups penne or fusilli
2 teaspoons olive oil
3 cups sliced mushrooms; 8 ounces
1 onion; chopped
2 cloves garlic; minced
1 teaspoon dried thyme
1 teaspoon finely grated lemon rind
2 sweet red peppers sliced
1/3 cup freshly grated Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon (each) salt and pepper

Snap woody ends off asparagus; cut diagonally into 1/2-inch pieces. In large pot of boiling salted water, cook pasta for 6 minutes. Add asparagus; cook for 2 minutes or until pasta is tender but firm and asparagus is tender-crisp. Reserving 1/4 cup cooking water, drain and return to pot. Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, garlic, thyme and lemon rind, stirring occasionally, for 5 minutes or until liquid is evaporated. Stir in red peppers; cook, stirring, for about 3 minutes or until tender-crisp. Add reserved cooking water, scraping up brown bits; add to drained pasta mixture. Stir in Parmesan cheese, butter, lemon juice, salt and pepper until blended.

Contributor: Canadian Living - April, 1998

Yield: 4 servings

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