Lemon-Pepper Pasta & Asparagus

2 cups farfalle pasta
1⁄4 cup olive oil
1 red pepper (chopped)
1 pound asparagus (cut into 1 inch pieces)
1 teaspoon grated lemon peel
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3 tablespoons lemon juice
15 ounces navy beans (canned, rinsed, drained)

1. Cook & drain pasta according to package.

2. Meanwhile, in 12-inch skillet, heat oil over medium high heat. Add bell pepper, asparagus, lemon peel, salt & pepper. Cook, stirring occasionally, until vegetables are crisp tender.

3. Stir in lemon juice and beans. Cook until beans are heated through. Add pasta & toss!