Mushroom and Asparagus Pasta with Bell Peppers

This delightful dish features al dente pasta tossed with earthy mushrooms, vibrant bell peppers, and tender asparagus, all brought together with a light garlic and lemon sauce. The combination of textures and flavors creates a satisfying meal that is both comforting and refreshing, perfect for a weeknight dinner or a special occasion. It's vegetarian and can be easily made vegan by substituting the cheese.

Ingredients:

• 8 oz pasta (your choice, such as penne or fettuccine)
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup bell peppers (mixed colors), sliced
• 1 cup mushrooms, sliced (such as cremini or button)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they begin to brown.
4. Stir in the bell peppers and asparagus, cooking for an additional 5-7 minutes until the vegetables are tender but still crisp.
5. Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, and lemon zest. Toss everything together to combine, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.