VEGAN--Lemon Pepper Pasta & Asparagus

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* Exported from MasterCook *

 

Lemon Pepper Pasta & Asparagus

 

Recipe By :

Serving Size : 4 Preparation Time :0:10

Categories : Beans & Legumes Pasta & Pasta Sauces

Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 ounces uncooked farfelle (bow-tie) pasta

1/4 cup olive oil

1 medium red bell pepper -- chopped

1 pound asparagus -- cut into 1 " pieces

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons lemon juice

1 15 oz can Navy beans -- rinsed & drained

freshly ground pepper

 

Cook and drain pasta per package directions.

While pasta is cooking, heat oil in a 12-inch skillet over medium high

heat. Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in

oil, stirring occasionally, until vegetables are crisp-tender.

Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss

with vegetable mixture. Sprinkle with pepper.

 

 

 

 

 

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Per Serving (excluding unknown items): 606 Calories; 15g Fat (22.4% calories

from fat); 29g Protein; 92g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol;

285mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0