SPRING GREEN PASTA

Bring a pot of salted water to a boil, add penne and cook for 8 minutes (reserve 1/2 cup pasta water). Meanwhile, cut asparagus on a diagonal and cut mushroom into slices. On a large skillet over medium heat, add asparagus and about 1/3 cup water (or enough to cover), bring it to a boil, lower heat, cover, and let steam for 2 minutes. Drain the water, add butter and garlic and cook for 1-2 minutes, then add peas and mushrooms and sauté. Add the pasta to the skillet along with a pinch of olive oil and stir until coated, then take it off the heat, add lemon salt and pepper. If desired, you can add a little reserved pasta water then serve with red pepper flakes and parmesan.