Amanda Haas
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion; sauté 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon pasta mixture into bowls, and sprinkle with cheese. Garnish with fresh basil, if desired.