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Baby Pasta Shells with Asparagus Recipe

   
 

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     Baby Pasta Shells with Asparagus

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
8 oz baby pasta shells
1 bunch thin asparagus, tough ends removed
1 1/2 cups marinara sauce
1/4 pecorino romano
salt and fresh pepper to taste
 

Instructions
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. 282 calories per 1-1/4 cups


Originally Submitted
11/28/2011





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