Baby Pasta Shells with Asparagus and Marinara Sauce

• portionen: 4 servings
• gesamtzeit: 15 minutes

Zutaten

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

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1 1/4 cups
• Kalorien: 283 kcal
• Gesamtfett: 3.5 g
• Gesamtkohlenhydrate: 52 g
• Ballaststoffe: 4 g
• Eiweiß: 11 g