Tuna Pasta Primavera

Ingredients:

• 8 (oz) bow tie pasta, uncooked
• 1 pound fresh asparagus
• 1 cup frozen English peas
• 1/4 cup sliced green onions
• 1/2 tsp salt
• 2 tsp olive oil
• 1 cup seeded, chopped tomato
• 1/4 cup lemon juice
• 2 (6oz) cans low-sodium white tuna packed in water, drained and coarsely flaked
• 1/2 tsp freshly ground pepper

Directions:

1. Cook pasta according to package directions, omitting salt and fat; drain, reserving 3 Tbsp of pasta water.
2. While pasta cooks, snap off tough ends of asparagus. Remove scales from stalks, if desired. Cut asparagus into 1-inch pieces.
3. Combine asparagus and peas in a steamer basket over boiling water. Cover and steam 3-4 min. Drain. 
4. Combine steamed vegetables, green onions, salt, and olive oil in a large bowl. Add pasta, reserved pasta water, tomato, and lemon juice; toss well. Add tuna; toss. Sprinkle with freshly ground pepper.

{Feeds 6 people at 153 calories per serving}

*Try serving with whole wheat rolls and strawberries and cream.