Pasta with Asparagus and Pancetta

8 ounces uncooked pasta (I used what I call wagon wheel pasta)
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preheat oven to 475°. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pancetta, and cheese.

Feedback: I adapted this recipe from a Cooking Light recipe I saw online. Initially it called for pine nuts also but I'm not a big fan of those in pasta so I eliminated them. Overall this recipe was enjoyable nut I felt, as did my husband, that it didn't have enough of the sauce. If I chose to remake this I will probably double the ingredients for the sauce.

Because it was so light, and the asparagus so delicious, I could see this also being a great summer pasta salad - using leftovers the following day I could definatley take this for lunch!