WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Lemon Pepper Pasta and Asparagus

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

Save and Share

false

( 22 Ratings)

22 Ratings

5 Stars 36%

4 Stars 27%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 6 )

980284db-0bd3-4090-b094-04c163c94159

Prep Time 10 min
Total Time 25 min
Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 6 Reviews View All

Posted 3/17/2012 8:53:41 PM REPORT ABUSE JackieMeyer said:

Rating:

I made a few tweaks based on what I had on hand. I used a green and red pepper to balance out the large amount of asparagus. I used mini-farfalle which was easier to eat. And I used lemon pepper as the only seasoning (along with lemon juice) since I didn't have lemon peel. Still, it was quite good. It's nice to have a pasta and veggie dish that isn't heavy on the sauce.

This reply was: Helpful Inspiring

Posted 8/16/2011 8:14:11 PM REPORT ABUSE kirsty3 said:

Rating:

This was pretty good. We added small pre-cooked shrimp. It made a nice one dish meal. It seemed to be lacking a little 'something' but none of us could put our finger on it.

This reply was: Helpful Inspiring

Posted 1/22/2011 8:24:13 PM REPORT ABUSE mandykay said:

Rating:

Love this recipe! I also add chicken to make it more of a meal less than a side dish or vegetarian dish. Because I cook the chicken in the pan first I end up adding more lemon and lemon pepper to season the chicken.

This reply was: Helpful Inspiring