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.
Servings: 4
Calories: 257kcal
Equipment
- pot
Ingredients
- 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
Instructions
- 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.
Nutrition
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