1 lg. sweet red pepper
1 lg. sweet yellow pepper
1 lg. green pepper
3/4 lb. fresh asparagus
Vegetable cooking spray
2 cloves garlic, minced
1 tbsp. lemon juice
3/4 c. part-skim ricotta cheese
3/4 c. plain nonfat yogurt
6 oz. ziti pasta, uncooked
1/4 c. freshly grated Parmesan cheese
2 tbsp. pine nuts, toasted

Cut peppers in half lengthwise, remove and discard seeds and membrane. Place peppers, skin side up, on an ungreased baking sheet; flatten peppers with palm of hand. Broil 5 1/2 inches from heat 15 to 20 minutes or until peppers blister and turn dark. Place peppers in ice water for 5 minutes. Peel and discard skins from peppers. Cut into julienne strips and set aside.

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Cook asparagus in a small amount of boiling water 2 to 3 minutes or until crisp-tender. Drain well and set aside.

Coat a large nonstick skillet with cooking spray; place over medium- high heat until hot. Add pepper strips and garlic; saute 2 minutes. Add asparagus, saute 1 minute. Stir in lemon juice. Remove from heat and set aside.

Combine ricotta cheese and yogurt in container of an electric blender or food processor; top with cover, and process until smooth. Add ricotta mixture to pepper mixture.

Cook pasta according to package directions, omitting salt and fat. Drain. Add pasta to ricotta cheese mixture and toss well to combine. Transfer to a large serving bowl; sprinkle with Parmesan cheese and pine nuts. Yield: 6 servings.