Pasta Primavera

Ainekset

1 pound pasta (shells or short tubes)

2 tablespoons olive oil

3 garlic cloves, minced

3 cups sliced mushrooms (12 ounces)

2 cups asparagus, cut into 1-inch pieces

1 cup green peas

5 medium tomatoes, chopped

2 tablespoons fresh lemon juice

½ cup freshly grated Parmesan cheese

(1½ ounces)

½ cup chopped fresh parsley

½ cup thinly sliced sun-dried tomatoes (optional)

salt and black pepper to taste

Ohjeet

Cook the pasta al dente. Drain it and rinse with cold water.

Sauté the garlic in olive oil for 1 minute. Add the mushrooms and cook on medium heat until just tender. Remove from the heat. Steam the asparagus and peas until tender.

Toss all the vegetables with the pasta. Add the rest of the ingredients and toss well.

Serve at room temperature on lettuce, with extra Parmesan.