baby pasta shells with asparagus
make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Keyword: baby pasta shells with asparagus
Servings: 4
Calories: 257kcal
Author: Luda huang
- 8 ounces 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
Bring a large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon;
Drain and chop into small bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente.
Drain pasta and RESERVE a cup of the pasta water.
Return pasta 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.
Calories: 257kcal | Carbohydrates: 48g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 560mg | Potassium: 431mg | Fiber: 3g | Sugar: 6g | Vitamin A: 454IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg