The original page can be found on-line at http://www.pioneerthinking.com/aicr_bowtiepasta.html

Bow-Tie Pasta with Asparagus, Lemon and Peas

• 3 cups (6 oz.) bow-tie pasta
• 8 asparagus, stems trimmed
• 1/2 cup frozen baby green peas
• 1 Tbsp. extra-virgin olive oil
• Grated zest of 1 lemon
• 1 Tbsp. lemon juice, preferably fresh
• Salt and freshly-ground black pepper
• 3 Tbsp. chopped flat-leaf parsley
• 1/4 cup grated Parmesan cheese (optional)

In a large pot of boiling water, cook the pasta according to package directions until it is al dente.
While the pasta cooks, cut off the asparagus tips and slice the stalks diagonally into 3/4” pieces. Drain the pasta in a colander, and return it to the hot pot. Immediately mix the asparagus and peas into the hot pasta. Add the oil, zest and lemon juice, and mix again. Season the pasta to taste with salt and pepper. Mix in the parsley.

Divide the pasta among 4 bowls and serve, accompanied by the cheese.
Makes 4 servings.

Per serving: 208 calories, 4 g. total fat (less than 1 g. saturated fat), 36 g. carbohydrate, 7 g. protein, 3 g. dietary fiber, 4 mg. sodium.