Total time: 12 minutes
8 ounces bow tie pasta, uncooked
1 pound fresh asparagus
1 cup frozen English peas
1/4 cup sliced green onions
1/4 teaspoon salt
2 teaspoons olive oil
1 cup seeded, chopped tomato
1/4 cup lemon juice
2 (6-ounce) cans low-sodium white tuna packed in water, drained and coarsely flaked
1/2 teaspoon freshly ground pepper
Cook pasta according to package directions, omitting salt and fat; reserve 3 tablespoons of pasta water when draining pasta.
While pasta is cooking, cut off tough ends of asparagus. Remove scales from stalks, if desired and cut asparagus into 1-inch pieces.
Add asparagus and peas into a steamer basket over boiling water. Cover and steam 3 to 4 minutes or until asparagus is crisp and tender. Drain.
Combine steamed vegetables, green onions, salt, and olive oil in a large bowl. Add pasta, reserved pasta water, tomato, lemon juice, and tuna; tossing well. Sprinkle with freshly ground pepper.
Yield: 6 servings.