Orecchiette Pasta with Asparagus and Red Peppers


I don’t eat pasta that often, but when I do I always make sure to bulk it up with a ton of veggies. That way I feel like I’m indulging by eating pasta without the guilt. Adding beans to the dish is a great way to add bulk.

What You Will Need:

2 Bunches of Asparagus, chopped

3 Red Bell Peppers, chopped

3 Lemons, juiced

Zest from 2 Lemons

3 Tbsp olive oil

2 Cups of White Beans, cooked (If using canned beans, rinse well.)

2 Cups Orecchiette Pasta (Homemade if you have the time)

1/4 Cups Parmesan Reggiano Cheese

Salt and Pepper


Prep your Mis en Place 🙂 I still have the most fun doing the prep work, I wonder why? Anyways, Strange Overtones by David Byrne and Brian Eno is blaring from the speakers but I still think I’m singing louder than they are lol. I am sipping on a glass of airborne since I have been flying lately how boring is that.?


First thing to do is get your pasta water boiling. Cook the pasta according to directions 8-9 minutes makes it al dente (I like my pasta with a bit of bite to it.).

Once the pasta is cooked, drain it and set it aside.

In a large pan on the stove set to medium high heat, heat the olive oil, salt, pepper, and lemon zest until the lemon releases its aroma.


The smell of the lemon is so beautiful!! I think I’m going to rub some on my wrist.

Next, add the bell peppers, and asparagus. Cook for 8 minutes about the same time you will be cooking your pasta.



After 8 minutes add the juice from the 3 lemons.


Turn off the heat, and fold in the beans.


Add the cooked pasta to the vegetable mixture, and top it off with the parmesan cheese.

Makes 8 servings: 372.8 cals, 8.3 G fat, 59.2 G carbs, 6.6 G fiber, 6.9 G pro, 4.5 G sugar.

Extra: This dish is also wonderful in the summertime served cold. Of course it is also another waistline friendly meal!




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