Asparagus & Parmesan Pasta Toss

By shauna

Ingredients

• 1 Red Bell Pepper
• 1 lb. Uncooked Mostaccioli ( Tube-Shaped ) Pasta
• 3 Garlic Cloves, minced
• 2 C. Presliced Mushrooms
• 1/2-1 tsp. Crushed Red Pepper
• 1/2 tsp. Salt
• 1/4 tsp. Dried Marjoram
• 1/8 tsp. Dried Oregano
• 1/8 tsp. Freshly Ground Black Pepper
• 1 ( 14.5 0z. ) Can Diced Tomatoes, undrained
• 23/4 C. ( 1-in. ) Pieces Asparagus
• 1/2 C. ( 2 oz. ) Grated Fresh Parmesan, divided

Preparation

Step 1

Preheat broiler. Cut bell peppers in half lengthwise, discard seeds & membranes. Place pepper halves, skin sides up on a baking sheet. Broil 15 min. or till tender. Cut into strips. Cook pasta according to pkg. directions. Heat lg. non-stick skillet over med-high heat. Add garlic & cook for 1 min. Add mushrooms, cook 4 min. or till liquid evaporates. Add bell pepper, crushed red pepper & the next 5 ingredients ( through tomatoes ) Bring to a simmer; cook for 7 min. or till tender-crisp. Combine mushroom mixture, pasta & 1/4 C. cheese ina lg. bowl, tossing well to combine. Sprinkle remaining 1/4 C. cheese over pasta. Serve.