Spinach-Tomato Pasta Shells
Ingredients
- 3/4 pound whole-wheat medium pasta shells
- 1 tablespoon butter ⓘ
- 1 thinly sliced shallot ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 1 (5-ounce) package baby spinach ⓘ
- 1/2 cup low-sodium chicken broth
- 1/4 cup half-and-half ⓘ
- 1/4 cup grated pecorino Romano cheese ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 (8-ounce) container grape tomatoes
Instructions
- Cook pasta shells according to package. Meanwhile, heat butter in a large saute pan over medium-high heat. Add sliced shallot and crushed red pepper; reduce heat to medium-low, and cook for 1-2 minutes or until translucent. Add spinach and chicken broth; cover and cook for 1 minute. Add half-and-half, 1/4 cup grated pecorino Romano cheese, and black pepper. Stir to combine, and cook for 3 minutes. Add grape tomatoes, halved lengthwise, and the cooked pasta; toss. Garnish with flat-leaf parsley and additional grated cheese. Serve.
Nutrition & Diet Analysis (per serving)
470
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).