Ingredients:

2 cups penne pasta
1/2 pound asparagus, cut diagonally into 1-inch pieces
1/2 pound peas, removed from pods (can also use canned low-sodium peas)
1 cup low-fat Parmesan cheese, grated
1 tablespoon of olive oil
1 teaspoon dried oregano

Instructions:

Prepare pasta according to package directions. Add asparagus and peas for the last minute of cooking. Drain pasta and vegetables and toss with remaining ingredients.