GRILLED ASPARAGUS and PASTA

WITH MUSHROOMS and SEAFOOD

*Recipe & photo courtesy Christine Anning

1 lb. fresh asparagus
1½ cups large fresh mushrooms
8 oz. fresh bay scallops
8 oz. albacore filet
¼ cup olive oil
1 tbsp. minced garlic
¼ cup lemon juice
4 shallots, sliced thin
4 tbsp. butter
2 tbsp. olive oil
6 tbsp. lemon juice
½ cup vegetable broth
1 tbsp. grated lemon peel
1½ cups fresh baby spinach
¼ cup shredded parmesan
½ cup crumbled feta
¼ cup minced fresh chives
8 oz. whole-wheat spaghetti noodles, boiled and drained

Marinate the asparagus, mushrooms, and seafood in the olive oil, garlic, and lemon for a half hour or more. Cook on a vegetable griddle over the grill till browned and tender. Remove from heat.

Warm the drained spaghetti in a large pan over low heat.

Sauté shallots in a large skillet with butter and olive oil for 1 minute; add lemon juice and broth, then mix in the cut-up grilled vegetables and seafood. Add lemon peel and spinach and toss over medium heat for 1 minute. Toss with cheeses and chives; stir the mixture into the spaghetti and serve.