Contributed By: kmybn75
Gina's Skinny Recipes
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.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Vegetarian
Meal Type: Lunch
Entree
Ingredients
Pasta:
8 oz Baby pasta shells (gluten free use brown rice pasta)
1 bunch Thin asparagus, tough ends removed
1 1/2 cups Homemade marinara sauce (recipe follows)
1/4 cup Pecorino Romano
Salt and fresh pepper to taste
Quick Marinara Sauce:
1 tsp Olive oil
2-3 Large cloves garlic, smashed
28 oz Cans crushed tomatoes (I love Tuttorosso)
1 Small bay leaf
1 tsp Dried oregano
2 tbsp Chopped fresh basil
Salt and fresh pepper to taste
Preparation
Directions for Pasta:
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
Directions for Marinara Sauce:
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.
Cook's Notes
Nutrition Information