Asparagus was on sale and of course I ended up buying it. So now we had asparagus and it was time to try out a new recipe.
(Recipe adapted from Betty Crocker Vegetarian Cooking)
2 cups uncooked pasta, such as rotini or bow-tie pasta
1/4 cup olive oil
1 medium red bell pepper, chopped
1 lb fresh asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel, lemon zest from one lemon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 frozen lemon cube
1 (14-ounce) can organic cannellini beans
1. Cook and drain pasta as directed on package to al-dente consistency. Set aside. (Make sure not to over cook the paste. Also, do not prepare the pasta too early resulting in the pasta to fully cool.)
2. Heat oil in large skillet over medium heat. Add bell pepper, asparagus, lemon peel, salt, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender (approximately 10 minutes).
3. Add lemon cube and beans into vegetable mixture. Heat, stirring occasionally, until beans are hot. Add pasta and toss.
4. Sprinkle with freshly grated Asiago cheese, optional.
Note: Even though it only contained salt and pasta, the dish turned out very flavorful and “spicy”. Must be the lemon zest and/or the Asiago cheese. I was skeptical at first about adding the beans, but they actually fit nicely with the dish and add extra protein to this dish.