I am actually posting a real recipe! This is an easy recipe to throw together and relatively healthy. Asparagus is a relatively new vegetable to me and I absolutely love it. And, pasta and marinara is just about my favorite combination in the world. So, in the end – I love it!
Recipe adapted from Skinnytaste
Ingredients:
8 oz baby pasta shells (I like to use wheat pasta when possible)
1 bunch thin asparagus, tough ends removed
1 1/2 cups marinara sauce
1/4 cup grated Mozzarella
salt and fresh pepper to taste
Directions:
1. 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.
2. Meanwhile, bring a large pot of salted water to a boil (You can use the same pot from step 1). Cook pasta according to package directions for al dente.
3. 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.
4, 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.
This serves about 4 and is delicious served with grated cheese on top! Enjoy!
