2 c. broccoli florets
2 c. asparagus, sliced on the diagonal
2 c. zucchini, sliced

Prepare the vegetables: place broccoli, asparagus and zucchini in vegetable steamer, covered, over boiling water for 5 to 7 minutes until just tender when pierced with tip of a sharp knife. Broccoli will take several minutes longer than asparagus and zucchini, so put it in steamer first. Remove vegetables from heat and reserve. 1 lg. shallot, minced 2 c. mushrooms, sliced Squeeze of fresh lemon juice

Prepare the mushrooms: in large skillet, heat oil. Add shallot and mushrooms. Saute until mushrooms turn glossy but retain crispness, 3 to 4 minutes at most. Squeeze lemon juice over mushrooms and set aside.

MARINADE ON FOLLOWING PAGE:

1/4 c. olive oil
1 tbsp. fresh lemon juice (opt.)
1/2 tsp. dried oregano or 2 tsp. fresh oregano
1/2 tsp. dried basil or 2 tsp. fresh basil
1/2 tsp. sea salt, seasoned salt or salt-free seasoning
Fresh ground black pepper
1 clove garlic, halved or minced

Prepare the marinade: combine oil, lemon juice, oregano, basil, sea salt, pepper and garlic in measuring cup. Mix well. Combine vegetables and mushrooms in large bowl. Add marinade and toss gently. At this point vegetables can be refrigerated several hours or overnight. 1/4 c. thin red pepper strips or thin sun-dried tomato strips 1/2 c. arugula, fresh parsley, or fresh cilantro, chopped 1/4 c. Greek olives, rinsed (opt.)

Prepare the pasta: Bring 3 quarts of water to a boil in a large kettle. Add pasta and simmer, uncovered, until just al dente, 2 to 3 minutes for fresh vegetable fusilli, 10 to 12 minutes for dried pasta. A tablespoon of olive oil may be added to water before boiling. When pasta is ready, add a cup of cold water to kettle to stop cooking. Drain immediately and toss with marinated vegetables. Add peppers or tomatoes. Add olives and toss. Sprinkle with arugula, parsley or cilantro. Toss gently. Serves 3 to 4.