a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

We began this Advice section as a means of assisting our visitors in answering many of their health and diet questions, and in encouraging them to take a pro-active part in their own health.  We believe that the information contained herein is true, but are not presenting it as the only solution to a problem.  We, personally, have found that a vegan diet has helped our own health, and simply wish to share with others the things we have found.   Each of us must make our own decisions, for it's our own body.  If you have a health problem, see your own physician.

Recipe for Lemon Pepper Pasta & Asparagus


Hi, Gerry:

In the recipe below, where do the Navy beans fit in? Or do you have stock in Navy beans and just want everyone to buy some? Just kidding. But the recipe looks good and I just want to know how to use the beans and when to add.

Thanks, Mark

Lemon Pepper Pasta & Asparagus
From: Karen C. Greenlee
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
� 1 15-16 oz can Navy beans -- rinsed & drained
� 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.


Hi, Mark:

Although the recipe you list is not my own, I would think the addition of the navy beans (assuming they are already cooked) means adding them at the end of the recipe.

Hope this helps;-).


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