Baby Pasta Shells with Asparagus and Marinara Sauce
A light Spring pasta dish the whole family will enjoy; baby shells are tossed with chopped asparagus and a light marinara sauce. Quick and easy, perfect for vegetarians or meatless Fridays.
baby pasta shells
(or small gluten free pasta)
bunch thin asparagus
(tough ends removed)
quick marinara sauce
salt and fresh pepper to taste
Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp.
Drain and chop into small bite sized pieces.
Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
Drain pasta and RESERVE a cup of the pasta water.
Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
Divide between four bowls and top with fresh pepper and more grated cheese if desired.
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Printed from Skinnytaste: https://www.skinnytaste.com/baby-pasta-shells-with-asparagus-and/