LEMON PEPPER PASTA AND ASPARAGUS

Lemon Pepper Pasta and Asparagus image

Serve a 30-minute weeknight pasta meal, vegetarian style.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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Ingredients

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable 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 oz) Progresso™ cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, 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.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g