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Lemon-Pepper Pasta and Asparagus

4 servings
Preparation 25 minutes
Deel op Facebook Print Recipe

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 & Wine Advice

For a delicious change of flavor, use fresh lime juice and peel instead of the lemon.

Nutrition values

Calories: 400 kcal
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Course; Pasta / Vegetables
Diets; Low Fat / Vegetarian