Spinach-Tomato Pasta Shells |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
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 |
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.
|
|