PENNE WITH ASPARAGUS AND BROAD BEANS

500g fresh asparagus
500g penne
2 teaspoons olive oil
3 cloves garlic, crushed
1 large Spanish onion, chopped
2 medium zucchini, sliced
500g frozen broad beans, thawed, peeled
1 cup chicken or vegetable stock
1/3 cup lemon juice
2 teaspoons chopped fresh lemon thyme leaves
2 teaspoons chopped fresh oregano
1/4 cup fresh flat-leaf parsley

Snap and discard coarse ends from asparagus, cut into 4cm lengths. Boil, steam or microwave asparagus until just tender; drain, rinse under cold water; drain well. Cook pasta in large pan of boiling water; boil, uncovered, until just tender; drain, keep warm. Heat oil in pan, cook garlic, onion and zucchini, stirring, until onion is soft. Add asparagus and remaining ingredients; stir until hot. Combine pasta with vegetable mixture; toss well and serve immediately.