Lemon Pepper Pasta and Asparagus

Ingredients
2 cups bow tie pasta
1/4 cup olive oil
1 medium red bell pepper, chopped
1 pound asparagus cut into 1-inch pieces
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground pepper
3 T. lemon juice
1 can navy beans, drained and rinsed
Fresh ground black pepper

Directions
Cook and drain pasta
Heat oil over medium-high heat in a skillet.  Stir-fry bell pepper, asparagus, lemon peel, salt and pepper until vegetables are crisp.
Stir in lemon juice and navy beans.  Cook until beans are hot.  Add pasta and toss with vegetable mixture.  Sprinkle with pepper.