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Spinach-Tomato Pasta Shells

Prep time 5 mins
Cook time 15 mins
Total time 20 mins
Yield Makes 4 servings (1 serving: about 2 cups)

 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4.