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Lemon Pepper Pasta and Asparagus


  • 1 pound pasta (farfalle/bow-tie is ideal)
  • 1/4 cup olive or vegetable oil
  • 1 medium red bell pepper, chopped (1 cup) (optional)
  • 1 lb asparagus, cut into 1-inch pieces
  • 1 tsp grated lemon peel
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 TbspĀ lemon juice
  • 1 can (15 oz) navy or cannellini beans, drained, rinsed
  • Freshly 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

Adapted from Betty Crocker

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