Spinach-Tomato Pasta Shells

By snyder

Calories per serving:

402



Fat per serving:

7.8 (sat 4.4g, mono 2g, poly 0.7g)g



Cholesterol per serving:

21mg



Protein per serving:

17g



Carbohydrates per serving:

72g



Sugars per serving:

5g



Fiber per serving:

9g



Iron per serving:

4mg



Sodium per serving:

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

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from health.com

Preparation

Step 1

Makeup

whole wheat pasta shells

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 1–2 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.


Makes 4 servings (1 serving: about 2 cups)