Lemon Pepper Pasta and Asparagus

 

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

• 1 Cook and drain pasta as directed on package.
• 2 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.
• 3 Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.