1 package of Longhorn Lemon Pepper pasta
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1lb asparagus, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (15 to 16 oz) cannellini beans or navy beans, drained, rinsed
Freshly ground pepper, if desired
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
- 3Stir beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.