Lemon Pepper Pasta and Asparagus

Serve a 30-minute weeknight pasta meal, vegetarian style.

  • prep time 10 min
  • total time 25 min
  • ingredients 10
  • servings 4

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
  • 1 Cook and drain pasta as directed on package.
  • 2 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.
  • 3 Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    9g
    9%
      Sugars
    3g
    3%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    50%;
    Calcium
    10%;
    Iron
    30%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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