Lemon Pepper Pasta and Asparagus

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

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

Use fresh lime juice and peel instead of the lemon.

For tasty Lemon Pepper Pasta and Shrimp, add 1/2 pound cooked peeled deveined shrimp with the beans in step 3. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
420mg
420%;
Total Carbohydrate
52g
52%
(Dietary Fiber
9g
9%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
10%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.