Lemon-Pepper Pasta with Asparagus

Lemon-Pepper Pasta with Asparagus

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Try fresh lime peel and juice instead of lemon for a different flavor!

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Chicago

Time needed

25 min preparation

Ingredients

  • 2 C. uncooked farfalle (bow-tie) pasta
  • 1/4 C. olive oil
  • 1 med. red bell pepper, chopped (1 C.)
  • 1 lb. asparagus, cut into 1-inch pieces
  • 1 tsp. grated lemon peel
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3 Tbs. lemon juice
  • 1 15-oz. can navy beans, drained, rinsed

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Directions

Cook and drain pasta as package directs. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are tender-crisp. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper.

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