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
- 4
- 5 mins
- 20 mins
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
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)