ASPARAGUS ROASTED RED PEPPER PASTA TOSS

Asparagus Roasted Red Pepper Pasta Toss image

Provided by @MakeItYours

Number Of Ingredients 13

1 large red bell pepper
1 pound uncooked Mostaccioli or Penne Rigate pasta
Non-stick cooking spray
3 garlic cloves, minced
2 cups mushrooms, sliced
1/2 to 1 teaspoon crushed red pepper
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 14 1/2 ounce cans diced tomatoes, undrained
1 pound of fresh asparagus cut into 1 inch pieces
1 cup grated fresh Parmesan cheese

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.