Lemon Pepper Pasta and Asparagus Recipe - BettyCrocker.com

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