Good dish, including the leftovers. It's surprising how low cal this is! Used a heaping 1/2 tsp of red pepper; next time I'll just go for the full tsp. I don't love roasted red bell pepper, so I just sauteed it for a bit before adding the mushrooms. Added 1 whole pound asparagus. Used fire roasted tomatoes.
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 reduced the crushed red pepper to 1/4 tsp and still found it a bit spicy for me. I'll definitely make it again but with probably an 1/8 tsp of red pepper.
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.