Tuna Pasta Primavera

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

1. Cook pasta according to package directions, omitting salt and fat; drain, reserving 3 tablespoons 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 to 4 minutes or until asparagus is crisp-tender. 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.

pasta, fresh asparagus, peas, green onions, salt, olive oil, tomato, lemon juice, water, freshly ground pepper

Taken from www.myrecipes.com/recipe/tuna-pasta-primavera (may not work)