Instructions: * (Total fat per serving is reduced to 1g by using olive or vegetable oil cooking spray)

TRIM the asparagus, and rinse in cold water. Remove the tips; set aside.

Bias-slice the remaining portions of the asparagus spears into 1- to 1-1/2-inch pieces, and set them aside.

COOK the pasta according to package directions, adding asparagus tips and pieces and carrots for the last 2 to 3 minutes of cooking time. (Note: Angel hair pasta only takes three minutes to cook though!) Drain pasta and vegetables; keep warm.

MEANWHILE, cook and stir green onion and garlic in a large skillet in hot olive oil for 1 to 2 minutes or till crisp-tender. Stir in broth, tomato paste, and dried basil, if using. Bring to boiling. Add shrimp; cook 2 to 3 minutes or till shrimp are opaque. Stir in fresh basil, if using. Toss with pasta and vegetables. Sprinkle with pepper. If desired, garnish with fresh basil leaves.

Makes 4 servings.

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