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Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

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Betty Crocker Kitchens

Updated Apr 8, 2019

Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

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Prep Time 10 min
Total 25 min
Servings 4
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

Instructions

Step
1

Cook and drain pasta as directed on package.
Step
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.
Step
3

Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Nutrition

400 Calories

15g Total Fat

15g Protein

52g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 420mg; 18%

Potassium: 760mg; 22%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 9g; 36%

Sugars: 3g

Protein: 15g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 50%; 50%

Calcium: 10%; 10%

Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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