Lemon-Pepper Pasta and Asparagus

Fresh lemon, asparagus and red bell pepper burst with bright, sunny flavor!

Lemon-Pepper Pasta and Asparagus

LiveBetterAmericaRecipe by LiveBetterAmerica

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25 minutes

25 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 12g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 0mg
  • 300mg
  • 52g
    (Dietary Fiber 13g, Sugars 4g)
  • 14g
  • Percent Daily Value*
  • 30%
  • 70%
  • 8%
  • 25%
  • Exchanges
  • 2
  • 1/2
  • 3
  • 1
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Fabulous Folate

    Legumes, dried peas and beans, supply folic acid. Folic acid is important for healthy red blood cells and healthy pregnancies.

Ingredients

  • 2  cups uncooked bow-tie (farfalle) pasta (4 oz)
  • 3  tablespoons olive, canola or soybean 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 to 16 oz) navy beans, drained, rinsed
  • Additional freshly ground pepper

Directions

  1. 1Cook and drain pasta as directed on package except reserve 2 tablespoons pasta cooking water.
  2. 2Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are crisp-tender.
  3. 3Stir in lemon juice and beans. Cook until beans are hot. Add pasta and reserved pasta cooking water; toss with vegetable mixture. Sprinkle with additional pepper.

Categories: Course, Main Dishes, Vegetarian

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