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Asparagus and Parmesan Pasta Toss

Randy Mayor
Yield 8 servings (serving size: 1 1/3 cups)

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

Nutrition 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

How to Make It

  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.