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Pasta Shells with Asparagus and Marinara Sauce

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Tender pasta shells tossed with crisp asparagus and vibrant marinara sauce for a fresh, easy weeknight meal.

Ingredients

Scale
  • 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

  1. 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.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
  3. Add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Add asparagus pieces to the skillet, season with salt and pepper, and sauté for 4–5 minutes until bright green and tender-crisp.
  5. Stir in marinara sauce and simmer for 2–3 minutes to heat through and allow flavors to meld.
  6. 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.
  7. Stir in grated Parmesan cheese until creamy and coating the pasta.
  8. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
  9. 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

Find it online: https://ukfinda.com/pasta-shells-with-asparagus-and-marinara-sauce/