SPRING PASTA WITH ASPARAGUS

12 ounces fresh or dried angel hair pasta, uncooked
Olive oil-flavored cooking spray
1 small red onion, finely chopped (1 cup)
8 medium asparagus, cut in 1/2-inch slices
1/2 cup frozen baby green peas
1 cup defatted chicken broth, or vegetable broth
12 cherry tomatoes, halved
FOR SERVING:
1/2 cup crumbled feta cheese, 2 ounces
1 Tbsp. extra virgin olive oil
1/4 cup chopped basil leaves
1/4 cup chopped Italian parsley
Salt and freshly ground pepper

Cook the pasta in salted water, according to package directions, until al dente. Drain, and place the pasta in a large bowl. Spray the pasta generously with the cooking spray and toss, to keep it from sticking together. Place the bowl in the oven to keep warm.

Spray a medium skillet generously with the cooking spray. Place the pan over medium-high heat. Saute the onion 1 minute.

Add the asparagus and peas. Saute until the asparagus is bright green, about 2 minutes. Add the broth, and cook until asparagus is tender-crisp, about 2 minutes. Stir in the tomatoes, cooking until they are heated through. Season this topping to taste with salt and pepper.

TO SERVE:
Divide the pasta among 4 shallow soup bowls, preferably warmed in advance. Top with the vegetables and their liquid. Sprinkle on the cheese. Drizzle on the olive oil. Top with the basil and parsley, and serve immediately.

Each of the four servings contains 438 calories and 8 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research