Pasta Primavera with Asparagus, Carrots, Olives and Lemon Sauce - Restaurant Association of Nova Sco

Ingredients

• 1 lb. Pasta, whole grain penne
• 3 lbs. Asparagus, fresh
• 1/2 lb. Carrots, fresh
• 1 Onion, large
• 2 tbsp. Garlic, cloves (estimate)
• 1 cup Lemon Juice
• 1 cup Water
• 1-1/2 tbsp. Oregano, dried
• Hot Red Pepper, ground or sauce (to taste)
• 3-4 tbsp. Corn Starch
• 1 can Olives, ripe pitted (6 oz. net weight)
• 2 tbsp. Olive Oil, extra virgin