Lemon Pepper Pasta And Asparagus

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Betty Crocker
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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