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LOCATION: Recipes >> Pasta >> Lemon Pepper Pasta & Asparagus

Print this Recipe    Lemon Pepper Pasta & Asparagus

4 ounces uncooked farfelle (bow-tie) pasta
1/4 cup olive oil
1 medium red bell pepper -- chopped
1 pound asparagus -- cut into 1" pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
15-16 oz can Navy beans -- rinsed & drained
freshly ground pepper

Cook and drain pasta per package directions. While pasta is cooking,
heat oil in a 12-inch skillet over medium high heat. Cook bell
pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil,
stirring occasionally, until vegetables are crisp-tender. Stir in
lemon juice and beans. Cook until beans are hot. Add pasta; toss
with vegetable mixture. Sprinkle with pepper.

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