Spinach-Tomato Pasta Shells



Makes 4 servings (1 serving: about 2 cups)


Total time: 20 Minutes

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes
Total: 20 Minutes

Nutritional Information

Calories 402
Fat 7.8 g
Satfat 4.4 g
Monofat 2 g
Polyfat 0.7 g
Cholesterol 21 mg
Protein 17 g
Carbohydrate 72 g
Sugars 5 g
Fiber 9 g
Iron 4 mg
Sodium 165 mg


3/4 pound whole wheat pasta shells
1 tablespoon butter
1 shallot, thinly sliced
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 ounce grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1 (8-ounce) container grape tomatoes, halved lengthwise
1 tablespoon chopped flat-leaf parsley


1. Cook pasta according to package directions.

2. Meanwhile, heat butter in a large skillet over medium-high heat. Add shallot and crushed red pepper; reduce heat to medium-low, and cook for 112 minutes or until translucent. Add spinach and broth; cover and cook for 1 minute. Add half-and-half, 3/4 of the cheese, and the black pepper. Stir to combine; cook for 3 minutes. Remove from heat.

3. Add tomatoes and the cooked pasta; toss. Garnish with parsley and remaining cheese. Serve.


Guy Fieri,


December 2011