3 c. (8 oz.) uncooked bow pasta (farfalle)
2 tbsp. olive oil or vegetable oil
1 medium onion, cut into 8 wedges
4 new red potatoes, unpeeled and sliced
8 oz. fresh asparagus spears, trimmed and cut into strips
2 tbsp. fresh oregano, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Cook pasta as directed on package; drain. Heat oil in large skillet over medium-high heat until hot (not boiling). Add onion, cook 5 to 6 minutes or until partially cooked, stirring occasionally. Stir in asparagus, bell pepper, oregano, salt and pepper. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until vegetables are tender. Stir occasionally. Stir in cooked pasta; cook until thoroughly heated. Remove from heat; sprinkle with cheese. Cover. Let stand until cheese is melted.