A light yet satisfying dish that combines tender pasta shells, crisp spring asparagus, and rich marinara sauce. This quick, budget-friendly meal is ideal for weeknights and delivers bold flavor with just a handful of ingredients.
Why You’ll Love This Recipe
- Fast and easy—ready in just 15 minutes
- Only four main ingredients
- Family-friendly and great for picky eaters
- Fresh seasonal asparagus adds brightness
- Minimal cleanup with just two pots
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby pasta shells (or small gluten-free shells)
- Thin asparagus, trimmed
- Marinara sauce (homemade or store-bought)
- Pecorino Romano or Parmesan cheese
- Salt and freshly ground black pepper
Directions
- Bring 4 inches of water to a boil in a pot. Add asparagus and cook 2–3 minutes until tender-crisp. Drain and chop into bite-sized pieces.
- In a separate pot (or reuse the blanching water), cook pasta shells in salted water until al dente. Reserve 1 cup of pasta water, then drain pasta.
- While pasta cooks, warm marinara sauce in a saucepan over low heat.
- Return drained pasta to its pot. Add marinara sauce, chopped asparagus, cheese, salt, pepper, and a bit of the reserved pasta water. Stir gently to combine, adding more water as needed.
- Serve hot, garnished with extra cheese and freshly cracked black pepper.
Servings and Timing
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Add cooked shrimp or chicken for extra protein
- Use Parmesan, mozzarella, or vegan cheese as alternatives
- Mix in extra vegetables like peas, zucchini, or spinach
- Add a splash of red wine or balsamic vinegar to the sauce for depth
storage/reheating
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stove or in the microwave, adding a little water or broth to rehydrate
FAQs
Can I use a different pasta shape?
Yes, small shapes like penne or rotini work well, but shells are great for catching sauce and asparagus bits.
Should I blanch the asparagus first?
Yes, blanching keeps the asparagus bright green and tender-crisp.
Can I use frozen asparagus?
Fresh is best, but thawed frozen asparagus can be used if well-drained.
Is the cheese necessary?
No, but it adds savory depth. Use a vegan cheese alternative or omit for a vegan version.
How do I make this gluten-free?
Use gluten-free pasta shells and follow the same directions.
Can I prepare this ahead of time?
You can blanch the asparagus and cook the pasta in advance. Reheat everything just before serving.
What’s the best marinara to use?
Any good-quality store-bought or homemade marinara works. Choose one that suits your taste preference.
What if the sauce is too thick?
Add reserved pasta water a little at a time to loosen the sauce.
Can I serve this cold?
Yes, it makes a great cold pasta salad. Toss with olive oil before chilling.
Can I double the recipe?
Yes, just increase all ingredients proportionally and use larger pots.
Conclusion
Pasta Shells with Asparagus and Marinara Sauce is a fresh, flavorful, and lightning-fast meal perfect for springtime. It requires just a few simple ingredients and comes together in minutes, making it a reliable go-to for busy nights. Customize it with your favorite cheeses, proteins, or veggies to keep it exciting every time.
PrintPasta Shells with Asparagus and Marinara Sauce
Tender pasta shells tossed with crisp asparagus and vibrant marinara sauce for a fresh, easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boil & Sauté
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- 8 oz (about 2 cups) pasta shells
- 1 bunch (about 1 lb) asparagus, trimmed and cut into 1½‑inch pieces
- 2 cups marinara sauce (homemade or store‑bought)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese, plus extra for serving
- 2 tbsp chopped fresh basil or parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta shells until al dente according to package instructions; drain and reserve about ½ cup cooking water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Add asparagus pieces to the skillet, season with salt and pepper, and sauté for 4–5 minutes until bright green and tender-crisp.
- Stir in marinara sauce and simmer for 2–3 minutes to heat through and allow flavors to meld.
- Add drained pasta shells to the skillet, along with a splash of reserved pasta water if needed to loosen the sauce. Toss well to combine.
- Stir in grated Parmesan cheese until creamy and coating the pasta.
- Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Transfer to serving bowls, garnish with fresh basil or parsley and extra Parmesan, and serve hot.
Notes
- Swap heavy cream or ricotta stirred in at the end for a richer, creamier texture.
- Add protein—such as cooked chicken, Italian sausage, or chickpeas—for a heartier meal.
- Use gluten‑free pasta to make this dish gluten‑free.
- Prep tip: blanch asparagus in the pasta water for 1 minute before sautéing to save time.
Nutrition
- Serving Size: 1¼ cups
- Calories: 350
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 5 mg