1 2/3 c uncooked dried bow tie pasta
1 Tbs margarine
2 cups(or 1 lb) asparagus spears, cut into 1-inch pieces
1 medium (1 c) yellow summer squash, halved lengthwise, sliced 1/8-inch thick
1 medium (1 c) red pepper, coarsely chopped
1/3 c fat-free zesty italian dressing
1/2 tsp dried basil leaves
1/3 c shredded Parmesan cheese

Cook bow ties according to package directions,drain,keep warm.

Melt butter,til sizzling; add asparagus, squash and pepper. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 5 minutes).
Add cooked pasta, dressing and basil; toss gently to coat. Continue cooking til heated through (2 to 3 minutes). Sprinkle with cheese.

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Avoid Fruits~N~Nuts....you are what you eat!!!