I’ve said it many times and I’ll say it again…I love pasta! I do, I really do! I wanted to use tortiglioni for this recipe because I find that sauce sticks to this pasta so well because of the little ridges. What I love about this recipe is that it saves you time by using a marinara sauce as your base. My favorite is Trader Joe’s Organic Tomato Basil Marinara. If you have a Trader Joe’s near by pick some up, it’s great for jazzing up pasta dishes! I had mushrooms and asparagus on hand so I added those in to give the pasta a more complex flavor. To make this marinara sauce into a rosato or pink sauce, I added some freshly grated Parmesan and milk to thicken the sauce up and give it that creaminess we all love. This is such a great dish to make for your family, company, or even for yourself to have leftovers for a few days!
- 8 oz tortiglioni pasta
- 3/4 cup of your favorite marinara sauce (I use Trader Joe's brand)
- 10 mushrooms chopped
- 15 sparagus spears chopped
- 4 tablespoons olive oil
- 3 cloves of garlic chopped
- 1/3 cup milk
- 4 tablespoons freshly grated Parmesan cheese
- Salt
- Pepper
- Cook tortiglioni according to package directions. Drain.
- In the meantime, heat up olive oil in a large saucepan on medium heat. Add mushrooms and asparagus and season with salt and pepper. Cover with lid and let cook for about 5 minutes, stirring every couple of minutes. Turn heat to low. Add your marinara sauce and garlic and stir. Cover with lid again and let cook for 5 minutes. Add milk and cook for an addition minute with lid on. Finally, remove lid and add Parmesan. Stir until cheese melts and sauce comes together.
- Add pasta to sauce and stir until everything is coated really well.
- Plate and serve!
