Recipe Name:	Baby Pasta Shells with Asparagus and Marinara Sauce	Submitted by:	Briana Murphy
Source:	http://www.skinnytaste.com	Last Modified:	4/27/2012
Ethnicity:	Italian	Approximate Cost:	$41.04
Base:	Pasta	Comments:
Course:	Entree	5 weight watchers points 7 points plus
Difficulty:	Easy
Preparation Time:	10-30 Minutes
Number of Servings:	4

Ingredients: 8 Ounce(s) pasta shells 1 Bunch(s) aspargas 1/4 Cup(s) Pecorino Romano parmesan cheese 1 salt and pepper to taste salt

Directions: 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.

Quick Marinara Sauce ( Required ) : 1 Teaspoon(s) olive oil 2 Clove(s) garlic 28 Ounce(s) can crushed tomato 1 bay leaves 1 Teaspoon(s) oregano 2 Tablespoon(s) basil leaves 1 salt and pepper to taste active dry yeast

Directions: In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.