Serves 4 to 6

1 pound pencil-thin asparagus, trimmed and cut into 1 1/2-inch lengths

1 pound dried spaghetti, linguine or angel hair pasta

3 cups favorite store-bought tomato sauce

1/2 canned chipotle in adobo, coarsely chopped or bottled chipotle hot sauce

3 tablespoons finely chopped fresh basil, optional

1 yellow or orange sweet pepper, cut into 1/4-inch-wide strips, optional

1 1/2 cups frozen petite peas, defrosted

1 tablespoon finely chopped parsley

1/2 cup freshly grated Parmesan cheese

1. Fill a saucepan with water and bring to a boil over high heat. Place the asparagus pieces in a kitchen strainer basket with a handle, lower into the boiling water, and cook for 2 to 3 minutes, or until crisp-tender. Immediately transfer the asparagus to a bowl of ice water.

2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, or until al dente.

3. Meanwhile, place the tomato sauce in a saucepan over medium heat. Add the chipotle or a few dashes of chipotle hot sauce and optional basil and bring to a simmer. Add the asparagus, peas, and optional yellow pepper; heat just until sauce is hot and the vegetables are warmed through.

4. Reserve 1/4 cup of the sauce. Drain the pasta well and transfer to the tomato sauce. Use tongs and toss to coat the pasta with the sauce. Place the pasta in a serving bowl. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)