Asparagus Mushroom Red Pepper Pasta

A light and colorful pasta dish packed with sautéed asparagus, mushrooms, and roasted red peppers, tossed in a garlic olive oil sauce. Perfect for a quick dinner or lunch.

Ingredients

• 8 oz pasta (penne, linguine, or fettuccine)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup asparagus, cut into 2-inch pieces
• 1 red bell pepper, sliced thin
• 1 cup mushrooms (cremini or button), sliced
• Salt and pepper to taste
• ½ tsp chili flakes (optional)
• Juice of ½ lemon
• ¼ cup grated Parmesan (optional)
• Fresh basil or parsley for garnish

Directions

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water and drain.
2. While pasta cooks, heat olive oil in a large pan over medium heat.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Toss in mushrooms and cook for 3-4 minutes until lightly browned.
5. Add asparagus and red bell pepper. Cook for 5–6 minutes until tender-crisp.
6. Season with salt, pepper, and chili flakes.
7. Add the cooked pasta and a splash of reserved pasta water. Toss everything together.
8. Squeeze in lemon juice and sprinkle Parmesan (if using).
9. Serve hot, garnished with fresh herbs.