SNAIL SHELLS PRIMAVERA

8 oz. whole onion or 7 oz. sliced onion, ready-cut (1 2/3 c.) 1 tbsp. olive oil 1 tsp. minced garlic in oil 4 oz. whole carrots or 3 oz. sliced carrots, ready-cut (1/2 to 2/3 c.) 28 oz. canned plum tomatoes or canned chopped tomatoes 8 oz. whole red bell pepper or 7 oz. sliced pepper, ready-cut (1 1/2 c.) 8 oz. whole yellow bell pepper or 7 oz. sliced pepper, ready-cut (1 1/2 c.) 1 tsp. dried oregano 1 tsp. dried thyme 12 oz. snail-shaped pasta shells or plain sm. shells 16 oz. asparagus Freshly ground black pepper to taste 1 c. nonfat plain yogurt 1 c. light ricotta cheese

Bring 6 quarts water to boil in covered pot for pasta. Cut whole onion into eighths and slice on regular slicing blade of food processor. Heat oil in nonstick skillet and saute onion and garlic a minute or two, until onion begins to soften. Peel and slice whole carrots on regular slicing blade of food processor. If using whole canned tomatoes, remove from sauce and coarsely chop tomatoes with slicing blade of food processor. Add tomatoes and carrots to onions and cook over medium heat. Seed and quarter whole red and yellow peppers and process on regular slicing blade of food processor. Add to pan with oregano and thyme; cover and cook over medium heat. Add pasta to boiling water and cook according to package directions.

Break tough stem ends off asparagus; discard. Cut just below tips and cut remainder of stems into 1-inch pieces. Add to vegetables an cook just until tender, in covered pan, about 4 r 5 minutes. Season with pepper. Beat yogurt and ricotta cheese in food processor until smooth. Drain pasta; top with vegetable sauce and top sauce with ricotta-yogurt mixture.

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