Lemon Pepper Pasta & Asparagus
From: Karen C. Greenlee

Serving Size: 4

• 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
• 1 15-16 oz can Navy beans -- rinsed & drained
• freshly ground pepper

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.
Add pasta; toss with vegetable mixture. Sprinkle with pepper.