Lemon-Pepper Pasta and Asparagus

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Posted by: Tracie

 

 

 

* Exported from MasterCook *

 

Lemon-Pepper Pasta and Asparagus

 

Recipe By :Betty Crocker's Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Asparagus Bow-Tie

Low-Fat Meatless

Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups uncooked bow-tie {farfalle} pasta

1/4 cup olive oil or vegetable oil

1 medium red bell pepper -- chopped

1 pound asparagus -- cut into 1-inch pieces

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons lemon juice

1 16-ounce can navy beans -- rinsed and drained

Freshly ground black pepper

 

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 12-inch skillet 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 in lemon juice and beans. Cook until beans are hot. Add pasta; toss

with vegetable mixture. Sprinkle with pepper.

 

 

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Per serving: 406 Calories (kcal); 2g Total Fat; (3% calories from fat); 27g

Protein; 75g Carbohydrate; 0mg Cholesterol; 284mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : For a flavor twist, try fresh lime peel and juice instead of the

lemon.