Lemon Pepper Pasta & Asparagus
Ingredients
- 4 ounces uncooked farfelle (bow-tie) pasta
- 1/4 cup olive oil
- 1 medium red bell pepper, chopped
- 1 pound asparagus, cut into 1" pieces
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons lemon juice
- 15-16 oz can Navy beans, rinsed & drained
- freshly ground pepper
Instructions
Cook and drain pasta per package directions. While pasta is cooking, heat oil in a 12-inch skillet over medium high heat. Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper.
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