How to make Asparagus Roasted Red Pepper Pasta Toss
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat broiler. Cut bell pepper in half lengthwise, discard seeds and membranes.
- Place halves, skin sides up, on a foil-lined baking sheet. Flatten with your hand. Broil 15 minutes or until blackened.
- Place in a re-sealable plastic bag and seal. Let stand 10 minutes. Peel skin and cut into strips.
- Cook pasta per package directions, omitting salt.
- 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.
- Bring to a simmer and cook for 7 minutes. Stir in asparagus and cook 4 minutes or until crisp tender.
- 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.
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