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package of Longhorn Lemon Pepper pasta

1/4 cup olive or vegetable oil

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.
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