Ingredients
8ozbaby pasta shells,or small gluten free pasta
1bunchthin asparagus,tough ends removed
1½cupsquick marinara sauce,or jarred
¼cuppecorino romano
salt and fresh pepper,to taste
Preparation
Boil about 4 inches of water in a large pot.
Add asparagus and cook for about 2 to 3 minutes or until tender-crisp.
Drain and chop into bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil or use the same pot from the asparagus. Cook pasta according to package directions for al dente.
While pasta is cooking, heat 1½ cups of marinara sauce in a medium saucepan.
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 ¼ 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.
