Pasta Primavera with Asparagus, Carrots, Olives and Lemon Sauce

Ingredients
1 lb. Pasta, whole grain penne
3 lbs. Asparagus, fresh
1/2 lb. Carrots, fresh
1 Onion, large
2 tbsp. Garlic, cloves (estimate)
1 cup Lemon Juice
1 cup Water
1-1/2 tbsp. Oregano, dried
Hot Red Pepper, ground or sauce (to taste)
3-4 tbsp. Corn Starch
1 can Olives, ripe pitted (6 oz. net weight)
2 tbsp. Olive Oil, extra virgin

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

Wash and peel the carrots.  Cut into slices and add to the cooking dish or pot.  Peel and cut the onion into small pieces (not diced) and add to the cooking dish or pot.

If cooking in the microwave oven, cook for about 15 minutes on "high" (mixing every 5 minutes) until the onions start becoming translucent.  If cooking on the stove top, add a little water and steam on medium heat (mixing every 5 minutes) until the onions start to become translucent (add a little water as needed to prevent sticking and burning).
While the vegetables are cooking, cook the pasta in a separate pot of water on the stove top until the penne is tender but still a little chewy.
 
At the same time prepare the sauce in a blender.  Add the water, lemon juice, garlic, hot red pepper, oregano, and 3 tbsp. corn starch.  Blend at high speed until smooth.
Slice the olives and set aside.

When the asparagus, carrots and onions are cooked, add the lemon sauce and olives and cook again until the sauce thickens.  If  the sauce is too "watery", add another tbsp. of corn starch dispersed in a little water and mix in.  If necessary heat again.

Add the cooked and drained pasta and the olive oil and mix thoroughly.