Baby Pasta Shells With Asparagus And Marinara Sauce

Infant Pasta Shells with Asparagus and Marinara Sauce is a quick and easy four-ingredient pasta dish, best for Spring. prepared in beneath 15 minutes and below ten bucks to make.

A mild vegetarian pasta dish the entire own family will enjoy using pantry staples like pasta and marinara. You may use any small pasta shape you desire or switch the pasta for farro.

Baby Pasta Shells With Asparagus And Marinara Sauce
Baby Pasta Shells With Asparagus And Marinara Sauce

Asparagus is in season, and I’m probable the best one in my residence who virtually loves it, as a way to get all and sundry else on board calls for a few work (or sneaking into their food). Cutting it real small and combining it with lovely little pasta shells which hug each chew of asparagus works ideal in my residence!

You may make a double batch of this sauce to use for different recipes for the duration of the week or freeze it for a later time. This recipe requires having cooked marinara sauce available, jarred or homemade marinara.

Baby Pasta Shells With Asparagus And Marinara Sauce

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 :

  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.
  2. Drain and chop into small bite sized pieces.
  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.
  4. While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
  5. Drain pasta and RESERVE a cup of the pasta water.
  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.
  7. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

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