Lemon-Pepper Pasta and Asparagus

 

2

cups uncooked bow-tie (farfalle) pasta (4 oz)

3

tablespoons olive, canola or soybean oil

1

medium red bell pepper, chopped (1 cup)

1

lb asparagus, 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 to 16 oz) navy beans, drained, rinsed

Additional freshly ground pepper

• 1 Cook and drain pasta as directed on package except reserve 2 tablespoons pasta cooking water.
• 2 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.
• 3 Stir in lemon juice and beans. Cook until beans are hot. Add pasta and reserved pasta cooking water; toss with vegetable mixture. Sprinkle with additional pepper.