Pasta Primavera...My Way

I saw a video Aunt Duddie made where she had a pan on her stove with garlic sauteing in butter and olive oil, with a half of a lemon thrown in for flavoring. I don't even know what she was making but she's had me craving pasta with garlic and lemon ever since. I just had to make pasta tonight, to get it out of my mind! It was delicious! Watch how I made it. This recipe is adaptable to your family's tastes. Try zucchini, squash, carrots, peas...whatever your favorite vegetable is. KATZCRADUL'S PASTA PRIMAVERA 12 ounces dry pasta - your choice, I used linguine 2 cups sliced andouille, chorizo, or other sausage, browned and drained (optional) 2 tablespoons extra virgin olive oil 2 tablespoons butter 8 large cloves garlic, sliced 8 ounces mushrooms, sliced 1/2 pound asparagus tips, cut on bias 1/2 lemon, squeeze juice and save rind 1/3 cup Parmesan cheese, grated salt red pepper flakes (optional) Brown sausage in skillet. Drain and set aside. Cook pasta in large pot of salted water until al dente. Drain when done, leaving about 1/2 cup water in with the pasta. While the pasta is cooking, place olive oil and butter in the skillet you cooked the sausage in. Heat the butter/oil mixture of low heat. Add garlic and lemon rind. Cook slowly until garlic just begins to take on color. Add mushrooms and asparagus and saute' until vegetables are tender, discard lemon peel. Add reserved lemon juice. Add vegetables and sausage to the pasta pot. Sprinkle with a little red pepper flakes if desired. Sprinkle with cheese and toss. Taste and add salt if necessary. Can also drizzle with a bit more olive oil if desired. Serve hot. Enjoy!