Serving Size: 4
·4 ounces uncooked farfelle (bow-tie) pasta
·1/4 cup olive oil
·1 medium red bell pepper -- chopped
·1 pound asparagus -- cut into 1" pieces
·1 teaspoon grated lemon peel
·1/2 teaspoon salt
·1/2 teaspoon freshly ground pepper
·3 tablespoons lemon juice
·freshly ground pepper

Cook and drain pasta per package directions.
While pasta is cooking, heat oil in a 12-inch skillet over medium high heat.
Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.
Add pasta; toss with vegetable mixture. Sprinkle with pepper.