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.
This was fantastic! I don't normally buy asparagus as I don't like it much, but they had some fresh at the grocery store so I got some. Did a quick search on Cooking Light and came up with this recipe. Omitted mushrooms and marjoram as I didn't have any on hand and substituted veggie rotini pasta, jarred bell peppers (drained) and reduced red pepper so it was kid friendly. Everyone loved it!! Very easy and very tasty, with lots of flavor!
I am a fan of adding more veggies than called for, when I do this I also add an additional can of tomatoes (this one partially drained).
For a different and healthy twist, substitute pasta with spaghetti squash.
This was a great recipe, and one of my favorites when asparagus is in season. I agree that less pasta may make the recipe better, and it does make a lot with the full amount of pasta! Great for leftovers or a casual dinner with friends.
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