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loove the style on this little one.

Baby Pasta Shells with Asparagus and Marinara Sauce

• 8 oz baby pasta shells (gluten free use brown rice pasta)
• 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 cookabout 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. Drainpasta 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 tomatoes (I love Tuttorosso)
• 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. Stirand reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.

(Source: http://www.skinnytaste.com/2011/04/baby-pasta-shells-with-asparagus-and.html)

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