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Baby Pasta Shells with Asparagus and Marinara Sauce

4.89 from 9 votes

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.

Prep Time: 5

Cook Time: 10

Total Time: 15

Yield: 4 servings

Course: Dinner

Cuisine: Italian

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.

Nutrition

Serving: 11/4 cups, Calories: 283kcal, Carbohydrates: 52g, Protein: 11g, Fat: 3.5g, Fiber: 4g

- WW Points: 7

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