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Baby Pasta Shells With Asparagus And Marinara Sauce
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Ingredients
- 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
- 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
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Published 2014-09-09 11:32:45 (6 years ago).0 people like this recipe.
