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Spinach-Tomato Pasta Shells

Quentin Bacon
Yield Makes 4 servings (serving size: about 2 cups)

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
  • Garnishes: 1 tablespoon chopped fresh flat-leaf parsley, additional grated cheese

Nutrition Information

  • calories 386
  • fat 8 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 1 g
  • protein 16 g
  • carbohydrate 69 g
  • fiber 9 g
  • cholesterol 18 mg
  • iron 4 mg
  • sodium 173 mg
  • calcium 127 mg

How to Make It

  1. Cook pasta shells according to package. Meanwhile, heat butter in a large sauté 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.