Lemon-Pepper Pasta with Asparagus
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
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.
