Asparagus Roasted Red Pepper Pasta Toss

8 Servings
Back to recipe

Ingredients

  • 1 large red bell pepper
  • 1 pound uncooked Mostaccioli or Penne Rigate pasta
  • Non-stick cooking spray
  • 3 garlic cloves, <a href="https://www.cutco.com/learn/how-cut-garlic/">minced</a>
  • 2 cups mushrooms, sliced
  • 1/2 to 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 14 1/2 ounce cans diced tomatoes, undrained
  • 1 pound of fresh asparagus cut into 1 inch pieces
  • 1 cup grated fresh Parmesan cheese

Directions

  1. Preheat broiler. Cut bell pepper in half lengthwise, discard seeds and membranes.
  2. Place halves, skin sides up, on a foil-lined baking sheet. Flatten with your hand. Broil 15 minutes or until blackened.
  3. Place in a re-sealable plastic bag and seal. Let stand 10 minutes. Peel skin and cut into strips.
  4. Cook pasta per package directions, omitting salt.
  5. Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Add garlic and cook for 1 minute. Add mushrooms and cook for 4 minutes or until liquid evaporates. Add roasted bell pepper, crushed red pepper, salt, marjoram, oregano, black pepper and tomatoes.
  6. Bring to a simmer and cook for 7 minutes. Stir in asparagus and cook 4 minutes or until crisp tender.
  7. Combine mushroom/pepper/tomato mixture, pasta and 1/2 cup Parmesan cheese in a large bowl, tossing to combine. Sprinkle with remaining 1/2 cup cheese.

https://www.cutco.com/learn/asparagus-roasted-red-pepper-pasta-toss