EuropeanHealthyMain DishOne Pot MealsPastaUnder 30 Minutes

Spring Asparagus Marinara Pasta

This Spring Asparagus Marinara Pasta recipe makes a delectable meal of baby shell pasta, asparagus, onion, garlic, marinara sauce and Parmesan cheese that will satisfy your hunger!

This Spring Asparagus Marinara Pasta recipe makes a delectable meal of baby shell pasta, asparagus, onion, garlic, marinara sauce and Parmesan cheese that will satisfy your hunger!

I’ve been working to eat vegetarian at least one night per week. We’ve been pretty good about sticking to this plan. Personally, I think it’s a good idea for three reasons:

1) It’s healthy.

2) It’s cheap.

3) It’s good for the environment.

I also think it forces me to try new things and get creative with our meals.

That  brings me to last night’s dinner: Spring Asparagus Marinara Pasta. What is not to like about asparagus in marinara sauce!

This Spring Asparagus Marinara Pasta recipe makes a delectable meal of baby shell pasta, asparagus, onion, garlic, marinara sauce and Parmesan cheese that will satisfy your hunger!

Yum! I found this Spring asparagus pasta to be perfectly filling; enough to satisfy my appetite, but not so heavy that I felt overly full.

I blanched one bunch of asparagus in boiling water until tender-crisp, then removed it to a cutting board and chopped it.

I used the same pot of water to cook my whole wheat pasta, then drained it reserved about a cup of the (green) cooking liquid. I cranked the heat to high and added some chopped onions and garlic to the pot with a splash of oil until the whole mess was golden brown.

I then de-glazed the pan with red wine, brought it to a boil, reduced it to a simmer, and added marinara sauce (I used Gina’s version over at SkinnyTaste, who inspired this recipe, but feel free to use the store-bought kind if you have some) and a little balsamic vinegar.

I returned the asparagus and pasta to the pot, gave it a stir, and added a little of the cooking liquid back into the pot to make sure the sauce coated every little morsel. I folded in some freshly grated Parmesan cheese to really send it over the top.

Again… Yum, this is such a delicious pasta marinara recipe!

Here’s the Recipe!

This Spring Asparagus Marinara Pasta recipe makes a delectable meal of baby shell pasta, asparagus, onion, garlic, marinara sauce and Parmesan cheese that will satisfy your hunger!

Spring Asparagus Marinara Pasta Recipe

This Spring Asparagus Marinara Pasta recipe makes a delectable meal of baby shell pasta, asparagus, onion, garlic, marinara sauce and Parmesan cheese that will satisfy your hunger!
5 from 1 vote
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Course: Main Dish
Cuisine: Italian
Cook Time: 30 mins
Total Time: 30 mins
Servings: 4 Servings
Calories: 206kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 8 oz whole wheat pasta - I used baby shells, but you could try penne or maybe bowtie
  • 1 bunch asparagus - tough ends trimmed
  • 1 half onion - diced
  • 1 clove garlic - minced
  • 1/4 c. Parmesan cheese - plus more for garnish
  • 2 tsp. olive oil
  • 3 Tbsp. red wine
  • 1 tsp. balsamic vinegar
  • 1 1/2 cups marinara sauce
  • salt and pepper to taste

Instructions

  • Boil 6 cups of water in a large pot. Add the asparagus and cook for 2-3 minutes until it is tender-crisp (it will be bright green and tender but not limp)
  • Remove asparagus from pot but reserve the water. Add your pasta to the water and cook according to package directions, or until al dente.
  • Meanwhile, dice your onion, mince your garlic, and chop your cooked asparagus.
  • Once cooked, drain your pasta and set aside. Reserve about a cup of cooking liquid.
  • Add the oil, onion, and garlic to your pot and cook on medium-high until golden brown, stirring occasionally.
  • Add the red wine to de-glaze the pan. Let the wine come to a boil and use a wooden spoon to scrape any good brown bits from the bottom of your pan. Reduce the heat to simmer and add your marinara sauce and balsamic vinegar. Stir to combine.
  • Return the cooked pasta and chopped cooked asparagus to the pan. Add a little cooking liquid if the mixture is too thick, and stir in your Parmesan cheese. Adjust salt and pepper if needed.
  • Serve topped with additional Parmesan cheese.
Nutrition Facts
Spring Asparagus Marinara Pasta Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
206
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Cholesterol
 
7
mg
2
%
Sodium
 
613
mg
27
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Yea – I’m so glad that you’ve convinced your hubby to eat vegetarian at least one night a week. You go girl!! And when you cook fabulous meals like this, you’re husband certainly can’t complain. Celeste 🙂