10 ounces bow tie pasta
3/4 pound asparagus, trimmed and cut into 1 inch lengths
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 large red bell pepper, cut into 1/2 inch squares
4 ounces smoked ham, cut into 1/4 inch dice
2/3 cup chicken broth
3/4 teaspoon grated lemon zest
1/4 teaspoon salt
1 teaspoon cornstarch blended with 1 tablespoon water
1/3 cup chopped fresh basil
1 tablespoon lemon juice

Preparation Instructions:

In a large pot of boiling water, cook the pasta according to package directions until firm tender. Add the asparagus for the last 2 minutes of cooking time. Drain. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the onions, sugar, oregano, and black pepper, and saute for 12 minutes or until the onions are light golden and very tender. Add the bell pepper and ham, and cook for 5 minutes or until the pepper is crisp tender. Add the drained pasta and asparagus, the broth, lemon zest, and salt, and simmer until the pasta is heated through. Stir in the cornstarch mixture and cook for 1 minute, stirring constantly, until lightly thickened. Remove from the heat and stir in the basil and lemon juice. Makes 4 servings.

Per serving: 399 calories; 5 g fibre; 19 g protein; 5 g fat; 13 mg cholesterol; 736 mg sodium.