Asparagus and Parmesan Pasta Toss

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.6
  • Total Fat: 2.7 g
  • Cholesterol: 23.6 mg
  • Sodium: 544.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.8 g

View full nutritional breakdown of Asparagus and Parmesan Pasta Toss calories by ingredient
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Number of Servings: 8

Ingredients

    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

Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |

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