15-Minute Baby Pasta Shells with Asparagus and Marinara Sauce is a fast, simple four-ingredient pasta that celebrates spring produce. Ready in under 15 minutes, this recipe is an ideal weeknight dinner that’s light, satisfying, and budget-friendly.
Pasta with Asparagus and Marinara Sauce
When asparagus is at its peak, this pasta is one of the quickest, most delicious ways to enjoy it. Tender asparagus pieces are combined with small pasta shells that scoop up the sauce and each bite of vegetable, then finished with warm marinara and a sprinkling of Pecorino Romano. The result is lighter than a cream-based pasta but still hearty enough for the whole family. If you prefer something richer, try a creamy pasta variation using a light silky sauce.
At home I often find myself the resident asparagus enthusiast. To get everyone on board—particularly picky eaters like toddlers and teens—I cut the asparagus into small, bite-sized pieces and pair it with baby shells, which hold sauce and tiny vegetables perfectly. The texture is inviting and the dish comes together fast, which is essential on busy weeknights.
I keep cooked marinara on hand to speed dinner prep: make a large batch, portion it, and freeze it in zipper bags so you can pull out just what you need. This recipe calls for cooked marinara—either your favorite jarred sauce or a quick homemade marinara. Using a pre-cooked sauce keeps the total time under 15 minutes and still delivers great flavor.
More Easy Pasta Recipes
- Spaghetti with Butternut Leek Parmesan Sauce
- Spaghetti Carbonara
- Orecchiette with Sausage and Broccoli Rabe
- Baked Broccoli Macaroni and Cheese
- Instant Pot One-Pot Spaghetti with Meat Sauce
Baby Pasta Shells with Asparagus and Marinara Sauce
Protein: 11 g |
Carbs: 52 g |
Fat: 3.5 g |
Fiber: 4 g
Cuisine: Italian
Ingredients
- 8 ounces baby pasta shells or small gluten-free pasta
- 1 bunch thin asparagus, tough ends removed
- 1 1/2 cups quick marinara sauce (homemade or jarred)
- 1/4 cup Pecorino Romano, grated
- Salt and freshly ground pepper, to taste
Instructions
- Bring about 4 inches of water to a boil in a large pot. Add the asparagus and cook for 2–3 minutes until tender-crisp.
- Drain the asparagus and chop it into small, bite-sized pieces.
- Return the pot (or use the same pot) and bring salted water to a boil. Cook the pasta according to package directions until al dente.
- While the pasta cooks, heat 1 1/2 cups marinara sauce in a medium saucepan until warm.
- Drain the pasta, reserving 1 cup of the pasta cooking water.
- Return the pasta to the pot and toss with the warm marinara, chopped asparagus, grated Pecorino Romano, salt, and pepper. Add about 1/4 cup of the reserved pasta water (or more as needed) to loosen the sauce and create a light coating over the pasta.
- Divide among four bowls and finish with extra grated cheese and freshly ground pepper if desired.
Last Step:
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Nutrition
Serving: 1 1/4 cups — Calories: 283 kcal — Carbohydrates: 52 g — Protein: 11 g — Fat: 3.5 g — Fiber: 4 g
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