Day 24 - Baby Pasta Shells with Asparagus and Marinara Sauce

For dinner tonight I made this really easy recipe from skinnytaste.com.

Baby Pasta Shells with Asparagus and Marinara Sauce


8 oz baby pasta shells
1 bunch thin asparagus, tough ends removed
1 1/2 cups homemade marinara sauce (recipe follows)
1/4 cup Pecorino Romano
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.

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.

Quick Marinara Sauce

1 tsp olive oil
2-3 large cloves garlic, smashed
28 oz cans crushed tomatos
1 small bay leaf
1 tsp dried oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.

 Verdict:
 Love!  It was so good and so easy to make.  The kids loved that there was asparagus in it and extras on their plates.  I only added half the basil in the marinara sauce (we are not huge on lots of spices) and I didn't have Pecorino Romano cheese so I just used Parmesan.