Lemon Pepper Pasta

[kgf73]

I had this dish at book club a few weeks ago. It was filling, yet light. it was served with with a roasted garlic and tomato salad, and breadsticks. We also had a banana split pie for dessert. Perfect for these hot summer nights....

Lemon Pepper Pasta

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 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 Tbsp. lemon juice
15-oz. can navy beans, drained and rinsed
Freshly ground black pepper

Cook and drain pasta as directed on package.

Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add bell pepper, asparagus, lemon peel, salt and 1/2 tsp. black pepper. Cook, stirring occasionally, until vegetables are crisp-tender. Stir in lemon juice and beans. Add pasta. Toss with vegetable mixture. Sprinkle with pepper. Serves 4.

Note: If desired, add 1/2 lb. cooked, peeled and deveined shrimp (thawed if frozen) with the beans.