Spinach-Tomato Pasta Shells

Quentin Bacon

Yield: Makes 4 servings (serving size: about 2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 386
  • Fat: 8g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 16g
  • Carbohydrate: 69g
  • Fiber: 9g
  • Cholesterol: 18mg
  • Iron: 4mg
  • Sodium: 173mg
  • Calcium: 127mg

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

Preparation

  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.
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