1 pound pasta (farfalle/bow-tie is ideal)1/4 cup olive or vegetable oil1 medium red bell pepper, chopped (1 cup) (optional)1 lb asparagus, cut into 1-inch pieces1 teaspoon grated lemon peel1/2 teaspoon salt1/2 teaspoon freshly ground pepper3 tablespoons lemon juice1 can (15 oz)navy or cannellini beans, drained, rinsedFreshly ground pepper (optional)
Freshly grated parmigiano reggiano cheese (optional)
1. Cook and drain pasta.
2. In 12-inch skillet/saute pan, 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 and parmigiano.
Makes 4 servings
Betty Crocker
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This recipe was most recently featured in
Boston Organics Newsletter No. 21 of 2012.