Recipe(tried): PASTA & ASPARAGUS - TRY THIS

ROASTED ASPARAGUS & PASTA WITH SPRING VEGETABLES

2 bunches asparagus, ends trimmed and bottom half peeled, cut in 2" pieces
1 red bell pepper, julienned
1 sweet spring onion (Vidalia, Walla Walla, etc.)
2 or more cloves garlic, minced
Olive oil
1 lb. Penne pasta
Two 14.5 oz. cans lo-fat, lo-sodium chicken or veggie broth
1 cup milk mixed with 3 TBS cornstarch
Parmesan cheese
Herbs - thyme, basil, parsley
Fresh black pepper

Prepare asparagus. Preheat oven to 400 deg. F. Line a cookie sheet with foil
and using a large pastry brush, spread olive oil over foil. Place asparagus on
foil-lined cookie sheet and use brush to dab oil onto asparagus. Place in oven.
Total roasting time: 10 minutes, then turn and brush, 5-10 minutes until
tender.

Bring pasta water to boil; prepare bell pepper, onion and garlic. Cook penne
until al dente. Meanwhile, whisk together milk and cornstarch.

Strain pasta and cover. Return pasta pot to burner and add 1-2 TBS olive oil.
Over medium low heat, saute onion until fragrent and soft. Add bell pepper and
stir about; sprinkle in some thyme and add garlic.

Don't let garlic burn. Add broth, bring to an active simmer. Stir in milk
mixture, add parsley, basil, pepper to taste. Let thicken a little and add
cooked pasta and asparagus to pot in batches (half at a time), stirring. Add
Parmesan while stirring and taste for seasonings.

Serve sprinkled with more Parmesan, garnish w/add'l basil or parsley. A
sprinkle of poppy seeds is nice!