Name: Lemon Pepper Pasta & Asparagus
Ingredients: 4 ounce 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 tablespoon lemon juice; 15-16 oz can Navy beans, rinsed & drained; freshly ground pepper

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.