Asparagus and Parmesan Pasta Toss

Asparagus and Parmesan Pasta Toss Recipe
Randy Mayor

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 29 %
Fat 4 g
Satfat 1.7 g
Monofat 1 g
Polyfat 0.4 g
Protein 7.1 g
Carbohydrate 16.5 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 2.4 mg
Sodium 456 mg
Calcium 104 mg

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

Preparation

Preheat broiler.

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.

Cook pasta according to package directions, omitting salt and fat.

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.

Note:

Christina Provo,

May 2006
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