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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Drain and chop into small bite sized pieces.

Step 3

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.

Step 4

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.

Step 5

Drain pasta and RESERVE a cup of the pasta water.

Step 6

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.

Step 7

Divide between four bowls and top with fresh pepper and more grated cheese if desired.

↑Support creators by visiting their site 😊