(originally made 1/2007)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
* Exported from MasterCook *
Asparagus and Parmesan Pasta Toss
1 red bell pepper
1 pound uncooked mostaccioli pasta (I used Fiori, little flowers)
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
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.
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
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;
Cooking Light, MAY 2006