1 lg. red pepper, cut in strips
1 lg. yellow pepper, cut in strips
1 lg. green pepper, cut in strips
1 lb. fresh asparagus spears
1 tbsp. olive oil
1 clove elephant garlic, minced
1 tbsp. lemon juice
3/4 c. part skim ricotta cheese
3/4 c. plain nonfat yogurt
1/4 c. freshly grated Parmesan cheese
2 tbsp. pine nuts, toasted
12 oz. Penne Rigate pasta, cooked

Place pepper strips in steamer dish and steam in microwave on high for 3 minutes. Drain and peel skin off peppers, cut strips in half and set aside. Cut tough ends off asparagus and place in steamer. Steam in microwave for 6 minutes. Remove, drain and cut into 2 inch pieces. Set aside. In large skillet, heat olive oil over medium heat. Add pepper strips and garlic and saute 2 minutes. Add asparagus and saute one minute. Stir in lemon juice. Remove from heat and set aside. In blender, place Ricotta cheese and yogurt and blend until smooth. Pour mixture into pan with peppers. In large serving dish, place cooked pasta. Pour mixture into bowl and toss well to coat pasta. Sprinkle with the toasted pine nuts and Parmesan cheese.