Slice asparagus into ½-inch pieces + discard any tough pieces

Boil a large pot of salted water, add pasta + cook 8 min; add asparagus to boiling pasta + cook 3-4 min until al dente; reserve ½ cup pasta water then drain

Meanwhile, wash + slice tomatoes in half; slice ½ of onion + mince 3 garlic cloves; wash, remove stem + cut pepper into thin strips + chop parsley; heat ½ tbsp oil in a large skillet over med; add tomatoes, onion + peppers + sauté 8-10 min until softened + browned; stir in garlic + 2 packages of edamame + cook 1-2 min until hot + fragrant; stir in container of sauce, reserved pasta water + ¼ tsp pepper to veggies; turn off heat + add pasta + asparagus then toss all to combine

Season with salt then divide pasta to plates; sprinkle each plate with 1 tbsp parm + chopped parsley