Pasta with Roasted Vegetables

Serves:

• 1 lb asparagus, woody ends snapped off, spear cut in 2-in. pieces
• 1 each medium red onion and yellow bell pepper, cut in 1-in. chunks
• Olive oil nonstick cooking spray
• 1 tsp each crushed fennel seeds, paprika and dried thyme
• 1/4 tsp salt
• 1 pt cherry tomatoes, cut in half
• 8 oz bow-tie (farfalle) pasta
• 1 can (about 15 oz) red kidney beans, rinsed
• 1 cup packed basil leaves, stacked and cut in narrow strips
• 1 1/2 cups spicy 8-vegetable juice