Spinach-Tomato Pasta Shells

Yield: Makes 4 servings (1 serving: about 2 cups)  
Total:
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 7.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Cholesterol: 21mg
  • Protein: 17g
  • Carbohydrate: 72g
  • Sugars: 5g
  • Fiber: 9g
  • Iron: 4mg
  • Sodium: 165mg

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

Preparation

  1. 1. Cook pasta according to package directions.
  2. 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. 3. Add tomatoes and the cooked pasta; toss. Garnish with parsley and remaining cheese. Serve.
  4.  
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