2 cups uncooked farfalle (bow-tie) pasta
1/4 c. olive or vegetable oil
1 medium red bell pepper, chopped
1 lb asparagus, cut into 1-inch pieces
1 t. grated lemon peel
1/2 t. salt
1/2 t. pepper
3 T. lemon juice
1 can (15-16oz) navy beans, rinsed and drained
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 t. 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.
I made this to fulfill the "Vegetarian" requirement for my cooking class and much to my surprise my little girl loved it, noodles and all!