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
Preparation
Cook and drain pasta as directed on package.
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.
Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.
