Baby Pasta Shells with Asparagus and Marinara Sauce

Name: Baby Pasta Shells with Asparagus and Marinara Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
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

7 steps

Prep:5minCook:10min

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.

Updated at: Thu, 17 Aug 2023 00:12:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories300.9 kcal (15%)

Total Fat4.7 g (7%)

Carbs52.7 g (20%)

Sugars8.2 g (9%)

Protein11.8 g (24%)

Sodium706 mg (35%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncebaby pasta shells

or small gluten free pasta

1 bunchasparagus

thin, tough ends removed

1 ½ cupsmarinara sauce

quick, or jarred

¼ cuppecorino romano

Instructions

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.

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