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 Tbsp 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