Asparagus and Parmesan Pasta Toss

Asparagus and Parmesan Pasta Toss
Photo by Randy Mayor

Ingredients

  • 1 pound uncooked mostaccioli pasta (tube-shaped pasta)
  • 1/8 teaspoon freshly ground black pepper
  • 2 ¾ cups (1-inch) pieces asparagus (about 12 ounces)
  • Cooking spray
  • ½ teaspoon salt
  • 1 red bell pepper
  • 2 cups presliced mushrooms
  • + 6 more ingredients
    • ¼ teaspoon dried marjoram
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1/8 teaspoon dried oregano
    • ½ to 1 teaspoon crushed red pepper
    • 3 garlic cloves, minced
    • ½ cup (2 ounces) grated fresh Parmesan, divided

Preheat broiler.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 past...

View full recipe at My Recipes

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