Spinach-Tomato Pasta Shells

spinach-tomato-pasta-shells Recipe
Quentin Bacon


Makes 4 servings (serving size: about 2 cups)

Nutritional 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


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


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.

Guy Fieri,


July 2010
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