Asparagus Roasted Red Pepper Pasta Toss Recipes

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ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS IS A STRESS-FREE COOKOUT MENU HIT



Pasta Salad with Asparagus and Red Bell Peppers is a Stress-Free Cookout Menu Hit image

Add this brightly flavored pasta salad with asparagus and red bell peppers to your summer cookout menu for a crowd-pleasing main course or side dish.

Provided by Parade

Categories     Pasta, Side Dish

Yield 8

Number Of Ingredients 11

1½ lbs asparagus, trimmed and cut into 2-inch lengths
3 large bell peppers, stemmed, seeded and cut into 1½-inch pieces
½ cup plus 2 Tbsp extra-virgin olive oil, divided
1 tsp salt, divided
Pepper
1 minced garlic clove
½ tsp grated lemon zest
¼ cup lemon juice (from 2 lemons)
1 lb fusilli or farfalle pasta
⅓ cup grated Parmesan cheese
3 Tbsp chopped fresh chives

Steps:

  • Preheat oven to 425°F. In a bowl, combine asparagus, bell peppers and 2 Tbsp extra-virgin olive oil. Season with ¼ tsp salt and pepper and toss to combine. Transfer vegetables to a baking sheet and roast until tender and lightly browned, 15 to 17 minutes. Let cool. Meanwhile, bring 4 quarts water to boil in a large pot. Whisk garlic clove, lemon zest, lemon juice and ¾ tsp salt together in a large bowl. Season with pepper to taste, then whisk ½ cup olive oil in a slow, steady stream until smooth. Add 1 lb fusilli or farfalle pasta to boiling water and cook 11 minutes, stirring often, until al dente. Drain pasta. Re-whisk dressing and add Parmesan cheese, chives, asparagus, bell peppers and pasta to bowl; toss to mix thoroughly. Let salad cool completely and serve at room temperature. Kitchen Counter Per serving: 295 cal, 22g fat, 17mg chol, 10g prot, 17g carb, 5g sugar, 3g fiber, 602mg sodium

Nutrition Facts :

STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE



Steamed Asparagus with Roasted Pepper Sauce image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus, 1 inch trimmed off the bottom and peeled
1/2 cup roasted red peppers from the jar
2 tablespoons olive oil
1/4 cup chopped flat leaf parsley
Salt and freshly ground black pepper

Steps:

  • Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.
  • Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES



Sauteed Asparagus with Red Peppers & Olives image

Delicious as a side dish, this easy saute becomes a simple vegetarian entree tossed with pasta and sprinkled with cheese.

Provided by Dancer

Categories     Vegetable

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 small red onion, peeled,finely chopped
1 lb fresh asparagus, trimmed,peeled and cut into 1 inch pieces
1 large red bell pepper, seeded,deveined and cut into 1 inch pieces
1/4 cup pitted chopped kalamata olive
1 small lemon, juice of

Steps:

  • In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
  • Toss in the chopped olives and the lemon juice and cook another minute.
  • Serve immediately.

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus With Roasted Red Peppers image

Make and share this Asparagus With Roasted Red Peppers recipe from Food.com.

Provided by DeSouter

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1 medium red pepper
1 teaspoon freshly minced garlic
1 teaspoon balsamic vinegar
salt
pepper

Steps:

  • Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 21, Fat 0.1, SaturatedFat 0.1, Sodium 2, Carbohydrate 4.3, Fiber 2, Sugar 2.3, Protein 1.9

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

ASPARAGUS AND RED PEPPER FRITTATA



Asparagus and Red Pepper Frittata image

What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. -Toni Donahue, Westerville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 fresh asparagus spears, trimmed
1/2 teaspoon plus 3 tablespoons olive oil, divided
10 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/2 large sweet red pepper, julienned
3 fresh basil leaves, thinly sliced
1/2 cup shredded pepper Jack cheese

Steps:

  • Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

ROASTED ASPARAGUS-PASTA TOSS



Roasted Asparagus-Pasta Toss image

I have not tried this yet but it was passed to me and looks very good. Serve this with grilled chicken breasts or diagonally slice the grilled chicken into strips and arrange them atop the servings of pasta.

Provided by Kikimony

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces penne rigate (about 4 cups)
1 tablespoon olive oil
1 dash fresh ground pepper, to taste
1 dash salt, to taste
1 lb thin asparagus spear, diagonally cut into 2 inch long pieces
1 cup chicken broth
1 tablespoon butter
2 teaspoons lemons, zest of
2 tablespoons fresh lemon juice
1/4 cup toasted pine nuts
2 tablespoons snipped fresh chives
fresh ground pepper, for garnish (optional)
crumbled feta cheese, for garnish (optional)

Steps:

  • Preheat the oven to 400° F.
  • Cook Penne in salted boiling water until al dente; drain and return to pot.
  • While the penne is cooking, combine the oil, pepper, and salt in a medium bowl; Add the asparagus and toss.
  • Place the asparagus in a single layer on a baking sheet; Roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (If the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
  • While the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; Heat, stirring occasionally, until the butter is melted.
  • Add the asparagus and pine nuts to the pasta and toss.
  • Gently toss in the chicken broth mixture over medium heat just until heated through.
  • Taste and adjust the seasoning.
  • Toss in the chives just before serving.

Nutrition Facts : Calories 466.7, Fat 13.9, SaturatedFat 3.1, Cholesterol 7.6, Sodium 270.6, Carbohydrate 70.7, Fiber 5.5, Sugar 3.7, Protein 16.4

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