Ingredients

  • 8 ounces pasta shells (baby, gluten free use brown rice pasta)
  • 1 bunch asparagus (thin, tough ends removed)
  • 1 1/2 cups marinara sauce (homemade, recipe follows)
  • 1/4 cup pecorino romano
  • salt
  • pepper
  • 1 teaspoon olive oil
  • 3 cloves garlic (smashed)
  • 28 ounces crushed tomatoes (cans, I love Tuttorosso)
  • 1 bay leaf (small)
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil (chopped)
  • salt
  • pepper
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NutritionView more

450Calories
Sodium51%DV1220mg
Fat14%DV9g
Protein39%DV20g
Carbs26%DV78g
Fiber48%DV12g

PER SERVING *

Calories450Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium1220mg51%
Potassium1250mg36%
Protein20g39%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate78g26%
Dietary Fiber12g48%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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