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Asparagus and Parmesan Pasta Toss is for Dinner.

Asparagus and Parmesan Pasta Toss takes 15 minutes to prepare.

Asparagus and Parmesan Pasta Toss takes 10 minutes to cook.

Asparagus and Parmesan Pasta Toss makes 8 servings.

The ingredients for Asparagus and Parmesan Pasta Toss are:

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

Here is how you make Asparagus and Parmesan Pasta Toss:

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 pastaNumber of Servings: 8Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Asparagus and Parmesan Pasta Toss is:

• 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