Kerang Pasta Bayi dengan Asparagus dan Saus Marinara

Name: Kerang Pasta Bayi dengan Asparagus dan Saus Marinara
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 oz a baby pasta shells (or small gluten free pasta); 1 bunch thin asparagus (tough ends removed); 1 1/2 cups quick marinara sauce (or jarred); 1/4 cup Pecorino Romano; salt and fresh pepper to taste

This light spring pasta dish, featuring baby shells with chopped asparagus and a light marinara sauce, is perfect for the whole family – it’s quick, easy, and great for vegetarians or a meatless Friday night.

⏱ 15 min 🔨 Prep 5min 🔥 Cook 10min 📊 Easy 🍽 4 servings 👁 6

Kerang Pasta Bayi dengan Asparagus dan Saus Marinara

Ingredients

4 servings

8 oz a baby pasta shells (or small gluten free pasta)
1 bunch thin asparagus (tough ends removed)
1 1/2 cups quick marinara sauce (or jarred)
1/4 cup Pecorino Romano
salt and fresh pepper to taste

Instructions

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.
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.
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 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.