Skip to Content
Menu

Lemon Pepper Pasta and Asparagus

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Apr 8, 2019
  • Save
  • Share
  • Jump to Recipe
Serve a 30-minute weeknight pasta meal, vegetarian style.

Lemon Pepper Pasta and Asparagus

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
  • Save
  • Share
  • Print
  • Keep Screen On

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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved