Asparagus and Parmesan Pasta Toss

Name: Asparagus and Parmesan Pasta Toss
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 651 milliliters (1-inch) pieces asparagus (about 12 ounces); 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, undrained; 1 teaspoons crushed red pepper; 0 teaspoons dried marjoram; 3 garlic cloves, minced; 454 grams uncooked mostaccioli pasta (tube-shaped pasta); 473 milliliters presliced mushrooms; 0 teaspoons dried oregano; 57 grams 1/2 cup grated fresh Parmesan, divided; 1 red bell pepper; 1 teaspoons salt

You can never have too many main course recipes, so give Asparagus and Parmesan Past A mixture of salt, parmesan, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat broiler.

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Broiler

Cut bell pepper in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 10 minutes. Peel and cut into strips.

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

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Pasta

Salt

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add garlic, and cook for 1 minute.

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Garlic

Add mushrooms; cook 4 minutes or until liquid evaporates.

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Mushrooms

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.

Ingredients you will need

Red Pepper Flakes