Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use fresh lime juice and peel instead of the lemon.
Variation
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:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 420mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 9g,
    • Sugars 3g),
  • Protein 15g;
Percent Daily Value*:
    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.