Baby Pasta Shells with Asparagus and Marinara
A variation of this recipe from Gina's Skinny Recipes
16 ounces baby pasta shells
1 large bunch thin asparagus, tough ends removed and chopped into bite-sized pieces
3 cups homemade marinara sauce
1/2 cup Parmesan, grated
Salt and fresh pepper to taste
Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Add asparagus to pot during the last 2 minutes of cooking.
While pasta is cooking, in a medium saucepan heat marinara sauce. Drain pasta and asparagus and reserve a cup of the pasta water.
Return pasta and asparagus back to the pot and toss with marinara, 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.
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