Serves: 5
Total Calories: 246

1 1/2 pounds asparagus spears, trimmed and cut diagonally into 1-inch pieces
1 red or yellow bell pepper, cored, seeded, and cut into 1-inch strips
3 tablespoons olive oil, divided
1 coarse salt
1/2 pound pasta, spirals, or twists
1 tablespoon lemon juice
1 tablespoon chopped fresh herbs (basil, oregano, or thyme), chopped
1 freshly ground black pepper to taste
1/4 cup toasted pine nuts or sprigs of fresh herbs for garnish (optional)

Preheat oven to 500° and begin heating large pot of boiling salted water for pasta. Combine asparagus and peppers in large mixing bowl. Toss with 2 tablespoons olive oil. Spread on baking sheet and sprinkle with coarse salt. Roast for about 7 minutes, until asparagus is tender when pierced with fork. Return to bowl. Stir to cool.

Cook pasta until done. Drain and rinse thoroughly to cool. Toss with vegetables, remaining 1 tablespoon olive oil, lemon juice, and fresh herbs. Season to taste with pepper and additional salt or herbs, if needed. Garnish with pine nuts or fresh herbs, if desired. Serve at once.

Nutritional Facts:

Serves: 5
Total Calories: 246
Calories from Fat: 80

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