Asparagus and Parmesan Pasta Toss

1 red bell pepper
1 lb uncooked mostaccioli
3 garlic cloves
2 cups sliced mushrooms
1/2 tsp crushed red pepper
1/2 t salt
1/4 t dried marjoram
1/8 t. dried oregano
1/8 t black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 3/4 cups (1 Inch ) pieces asparagus
1/2 cup grated Parmesan cheese

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 min. or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
Cook Pasta according to directions, omit 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 next 5 ingredients, through tomatoes. Bring to a simmer; cook for 7 mminutes. 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

Number of Servings: 8

Recipe submitted by SparkPeople user GRANNY2.