Asparagus and Parmesan Pasta Toss

(originally made 1/2007)

Asparagus is a relatively new veggie for me. I usually do it roasted (have reviewed it that way before), but was looking for a way to make it a main meal instead of a side dish.

Found this recipe in Cooking Light, and it is GOOD! I'm the only one who eats it, so I halved the recipe and will have to see how it holds as leftovers. :) Two thumbs up!



* Exported from MasterCook *

Asparagus and Parmesan Pasta Toss

1 red bell pepper
1 pound uncooked mostaccioli pasta (I used Fiori, little flowers)
Cooking spray
3 garlic cloves -- minced
2 cups presliced mushrooms (don't like 'em, left them out)
1/2 teaspoon crushed red pepper -- (1/2 to 1)
1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 can diced tomatoes -- (14.5-ounce) undrained
2 3/4 cups pieces asparagus (about 12 ounces) -- (1-inch)
1/2 cup 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 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.

Yield: 8 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 124(29% from fat); FAT 4g (sat 1.7g,mono 1g,poly 0.4g); PROTEIN 7.1g; CHOLESTEROL 10mg; CALCIUM 104mg; SODIUM 456mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 16.5g


Cooking Light, MAY 2006 

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