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Lemon Pepper Pasta and Asparagus

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Lemon Pepper Pasta and Asparagus
  • Prep 10 min
  • Total 25 min
  • Servings 4
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Serve a 30-minute weeknight pasta meal, vegetarian style.
Updated Apr 8, 2019

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use fresh lime juice and peel instead of the lemon.
  • tip 2
    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

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.
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