->Lemon Asparagus 02 <-

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

15-16 oz can Navy beans, rinsed & drained

freshly ground pepper

Cook and drain pasta per package directions. 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. Stir in

lemon juice and beans. Cook until beans are hot. Add pasta; toss

with vegetable mixture. Sprinkle with pepper.