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ASPARAGUS AND MUSHROOMS WITH ROTELLE

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 Parmesan cheese
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.

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