Lemon-Pepper Pasta and Asparagus
4 servings
Ingredients
- 2 cups uncooked bow-tie farfalle pasta (4 oz)
- 1 ⁄4 cup olive or vegetable oil
- 1 medium red bell pepper chopped (1 cup)
- 1 lb fresh asparagus spears cut into 1-inch pieces
- 1 teaspoon grated lemon peel
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon freshly ground pepper
- 3 tablespoons lemon juice
- 1 can 15 oz cannellini (white kidney) beans or 1 can (15.5 oz) navy beans, drained, rinsed
- Freshly ground pepper if desired
Instructions
- Cook and drain pasta as directed on package.
- 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 crisp-tender.
- Stir lemon juice and beans into vegetable mixture.
- Cook until beans are hot.
- Add pasta; toss.
- Sprinkle with pepper.
Notes / Tips / Wine Advice:
For a delicious change of flavor, use fresh lime juice and peel instead of the lemon.
Nutritional Information
Calories: 400 kcal