Lemon-Pepper Pasta and Asparagus

Prep: 10 min
Cook 15 minutes

2 cups uncooked farfalle (bow-tie) pasta
1/4 cup oliver oil
1 medium red bell pepper, chopped
1 pound asparagus, cut into 1-inch pieces
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbl lemon juice
1 can navy beans, rinsed and drained
Freshly ground pepper

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 12-inch skillet over medium-ghigh heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp pepper in oil, stirring occasionally, until vegetables are crisp-tender.

3. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper

Recipe from Better Crocker's Vegetarian Cooking p. 150