*adapted from skinnytaste*
Another pasta recipe I love. It’s super easy with minimal ingredients, tastes delicious and is good for you. It’s really imperative that you use quality ingredients in this recipe – especially the sauce as it’s where most (if not all) the flavor is.
*Note – I used quinoa pasta, which is why it’s so yellow. It’s by ancient harvest, but it’s gluten free and is better for you. Check it out!
- 8 oz baby pasta shells
- 1 bunch thin asparagus, tough ends removed
- 1 1/2 cups homemade marinara sauce (I used some leftover from another dish)
- 1/4 cup Pecorino Romano (fresh!)
- salt and fresh pepper to taste
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.
In the same pot from the asparagus, 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.
Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper. Divide between bowls and top with fresh pepper and more grated cheese if desired.