About This Recipe
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.
Ingredients
- 8 ouncea baby pasta shells (or small gluten free pasta)
- 1 bunch thin asparagus (tough ends removed)
- 1 1/2 cups quick marinara sauce (or jarred)
- 1/4 cup Pecorino Romano
- salt and fresh pepper to taste
Instructions
- 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.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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