Asparagus-Spaghetti Toss - cooking recipe

Ingredients

6 oz. spaghetti
1 (8 oz.) pkg. frozen, cut asparagus, thawed
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. onion powder
1 c. chopped tomatoes
1/2 c. low calorie Italian salad dressing
1 Tbsp. lemon juice

Preparation

Cook spaghetti and asparagus separately according to package directions; drain.
Toss spaghetti with basil, thyme and onion powder.
Add asparagus, tomatoes, salad dressing and lemon juice. Serve warm or cover and refrigerate for 10 to 15 minutes.