Lemony Vegetables and Pasta

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, sliced
1 tablespoon Olive Oil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked bow tie pasta
1 tablespoon butter
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup vegetable broth
1 cup shredded Parmesan cheese
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 cup chopped pistachios
1/4 cup fresh basil leaves, thinly sliced
Additional shredded Parmesan cheese

In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.

Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended.

Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.

Reduce heat. Stir in the Parmesan cheese, sour cream, lemon juice and peel; heat through. Drain pasta and place in a large bowl.

Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional Parmesan cheese. Makes 6 servings.