8 oz bow tie pasta, uncooked 1 pound fresh asparagus 1 cup frozen edamame 1/4 cup sliced green onions 1/2 teaspoon salt 2 teaspoons olive oil 1 cup seeded, chopped tomato 1/4 cup lemon juice 1 (6oz) 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. Snap off tough ends of aspargus. Remove scales from stalks, if desired. Cut aspargus into 1-inch pieces.
3. Combine asparagus and edamame 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.