I probably could eat pasta almost every day of the week. I like it with meat sauces, meatballs, sausage, and all kinds of vegetables. Tonight’s pasta dish was made with fusilli cooked to al dente and then incorporated into a pan full of sautéed mushrooms, onions, and asparagus. I finished off the pasta cooking with about 1 cup of the pasta water, stirring the pasta and vegetables until a kind of thin sauce was created. The addition of olive oil completed the dish. John showered his with parmesan cheese but I decided to keep my dish vegan.