Preparation

Wash and remove the bottom 1/2 inch of the asparagus stalks. Cut into 1 to 1-1/2 inch long pieces and place in large covered baking dish (for microwaving), or in a wok, or in a large covered pot for steaming on the stove top.

Wash the baby carrots. Cut thick one lengthwise and add to the cooking dish, wok, or pot.

Peel and cut the onion into small pieces (not diced) and add to the cooking dish, wok, or pot.

Place the pasta pot and cooking water on the stovetop and bring the water to a boil.

While the pasta water is heating cook the veggies.

If cooking in the microwave oven, cook for about 15 minutes on "high" (mixing every 5 minutes) until the onions start becoming semi-translucent.

If cooking on the stove top, add a little water and steam on medium heat (mixing every few minutes) until the onions start to become semi-translucent (add a little water as needed to prevent sticking and burning). Reduce the amount of water in the sauce by the amount remaining in the pot.

If cooking in a wok, stir-fry the veggies in a little water until the onions become semi-translucent.

When the water in the pasta pot begins to boil, add the Rotini and cook until the pasta is tender but still a little chewy.

At the same time prepare the sauce in a blender. Add the water, lemon juice, hot red pepper, oregano, and 2 tbsp. corn starch. Blend at high speed until smooth.

Slice the olives and set aside.

When the asparagus, carrots and onions, and the Rotini are cooked, drain the Rotini and add to the veggies along the lemon sauce and olives and cook again until the sauce thickens.

Taste the flavor, and check the sauce thickness to see if is too "watery", add another tbsp. of corn starch dispersed in a little water or lemon juice and hot sauce as desired, and mix in.

If necessary, heat again to make sure all the corn starch is dissolved and the sauce thickens.

Serve and enjoy!