How To Make Marinara Baby Pasta Shells with Asparagus
Short on budget? Worry no more WITH this less-than-10-dollars, 4-ingredient meal. So delicious, you would think you’re in fine dining!
Serves:
Ingredients
- 8ozbaby pasta shells,or small gluten free pasta
- 1bunchthin asparagus,tough ends removed
- 1½cupsquick marinara sauce,or jarred
- ¼cuppecorino romano
- salt and fresh pepper,to taste
Instructions
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Boil about 4 inches of water in a large pot.
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Add asparagus and cook for about 2 to 3 minutes or until tender-crisp.
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Drain and chop into bite-sized pieces.
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Meanwhile, bring a large pot of salted water to a boil or use the same pot from the asparagus. Cook pasta according to package directions for al dente.
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While pasta is cooking, heat 1½ cups of marinara sauce in a medium saucepan.
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Drain pasta and reserve a cup of the pasta water.
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Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper, and ¼ cup of the pasta water or as needed to loosen the sauce.
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Divide between four bowls and top with fresh pepper and more grated cheese if desired.
Nutrition
- Calories: 297.90kcal
- Fat: 4.60g
- Saturated Fat: 1.76g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.12g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 51.56g
- Fiber: 4.34g
- Sugar: 7.56g
- Protein: 12.10g
- Cholesterol: 10.56mg
- Sodium: 537.12mg
- Calcium: 135.77mg
- Potassium: 514.20mg
- Iron: 2.23mg
- Vitamin A: 51.50µg
- Vitamin C: 3.57mg
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