1) Heat oven to 425 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them by laying each spear on a flat surface and giving it a few quick strokes with a vegetable peeler.
2) To roast, place the asparagus on a baking sheet, drizzle with olive oil or spray with an oil mister, and then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt. Roast the spears at 425 degrees for 10 to 12 minutes, until tender, but still crisp and bright green.
3) After 5 to 6 minutes, add cut peppers and tomatoes (already salted and coated with a little olive oil) to the pan along with the asparagus. Continue roasting or begin to broil vegetables until char-grilled but still tender.
4) While vegetables are roasting, cook pasta by the package directions. Mix lemon zest, lemon juice, olive oil, raw honey or real maple syrup and salt and toss with drained pasta (while still hot) and basil. Toss roasted vegetables with the pasta, and add cheese just prior to serving.