asparagus + portabella mushroom swirls

Portabella mushrooms and asparagus are my favorite, so my craving for pasta made me mix them together and I ended up with a delicious dish that I had for lunch and dinner.

2 cups of pasta (cooked and drained)
7-8 sticks asparagus
7-8 slices of portabella mushrooms
1/4 bell pepper sliced thin
7-8 thin slices of eggplant (should look like circles)
1 long hot pepper
2 tablespoons sundried tomato
1/2 tablespoon pesto
5-6 cloves of garlic thin slices
1/2 onion thin long slices
oregano, basil, salt, paprika to taste

Heat some olive oil in a wok or large pan. The idea is to be able to have enough room for the vegetables to spread out so you can sautee them. Start with the asparagus and bell peppers as they take longer to cook. move them around in the pan/wok once the oil evaporates keep adding a few tablespoons of water to make the vegetables juicy. Once the asparagus and bell peppers are semi cooked add the onions, garlic and eggplant. Add a little more oil and water and cook for a few minutes or until eggplant is soft. Add the portabella mushrooms at last as they cook fast. While the mixture is still cooking start to add the oregano, basil, salt and paprika as well as the pesto and sundried tomato. Once the mushrooms look cooked go ahead and add the pasta to the mixture.
Top with cilantro/corriander and some feta cheese and shredded parmesan.
~Voila
Bon Appetite!!!