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.
You can make a double batch of this sauce to use for other recipes throughout the week or freeze it for a later time. This recipe requires having cooked marinara sauce on hand, so if you don’t have any make the sauce as your first step.
282.5 calories
TOTAL TIME: 45 minutes
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.
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.
You can make a double batch of this sauce to use for other recipes throughout the week or freeze it for a later time. This recipe requires having cooked marinara sauce on hand, so if you don’t have any make the sauce as your first step.
BABY PASTA SHELLS WITH ASPARAGUS AND MARINARA SAUCE
282.5 calories
TOTAL TIME: 45 minutes
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.
INGREDIENTS:
8 oz baby pasta shells (gluten free use brown rice pasta)
1 bunch thin asparagus, tough ends removed
1 1/2 cups quick marinara sauce
1/4 cup Pecorino Romano
salt and fresh pepper to taste
1 bunch thin asparagus, tough ends removed
1 1/2 cups quick marinara sauce
1/4 cup Pecorino Romano
salt and fresh pepper to taste
DIRECTIONS:
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 INFORMATION
- Yield: 4 servings, Serving Size: 1-1/4 cups
- Amount Per Serving:
- Smart Points: 9
- Points +: 7
- Calories: 282.5
- Total Fat: 3.5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: g
- Protein: 11g
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