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Lemon Pepper Pasta and Asparagus

 22 Ratings
6 Comments
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Serve a 30-minute weeknight pasta meal, vegetarian style.

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

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

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
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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