Side Pannel
Spinach-Tomato Pasta Shells
Spinach-Tomato Pasta Shells
- Recipe Submitted by Marsala on 11/07/2014
Category: Healthy Recipes, Pasta, Tomatoes
Ingredients List
- 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
Directions
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.
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.
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