A light Spring pasta dish the whole family will enjoy; baby shells are tossed with chopped asparagus and a light marinara sauce. Quick and easy, perfect for vegetarians or meatless Fridays.
Asparagus is in season, and I'm probably the only one in my house who truly loves it, so to get everyone else on board requires some work (or sneaking into their food). Chopping it real small and combining it with cute little pasta shells which hug each bite of asparagus works perfect in my house!
Having a toddler and a teenager in the house, I try to come up with quick and healthy, well-balanced meals everyone will enjoy because making separate dishes is not an option in my house. I always have marinara sauce on hand to use throughout the week. I make large batches of it and freeze the rest in portions in zip-lock bags. You can make a double batch of this sauce to use for other recipes throughout the week or freeze it for a later time. This recipe requires having cooked marinara sauce on hand, so if you don't have any make the sauce as your first step.
I wish there was more variety in pasta shapes for high fiber and whole wheat pastas. If you prefer to use a high fiber pasta, low carb or gluten-free pasta you can use elbows instead.
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