Asparagus and Parmesan Pasta Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 red bell pepper |
1 pound uncooked mostaccioli pasta (tube-shaped pasta) |
cooking spray |
3 garlic cloves, minced |
2 cups presliced mushrooms |
1/2 to 1 teaspoon crushed red pepper |
1/2 teaspoon salt |
1/4 teaspoon dried marjoram |
1/8 teaspoon dried oregano |
1/8 teaspoon freshly ground black pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
2 3/4 cups (1-inch) pieces asparagus (about 12 ounces) |
1/2 cup (2 ounces) grated fresh parmesan, divided |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
3. Cook pasta according to package directions, omitting salt and fat.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.
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