Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.1 Kcal (2663 kJ) | ||
| Calories from fat | 282.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.43g | 48% | |
|---|---|---|---|
| Cholesterol | 76.89mg | 26% | |
| Sodium | 676.89mg | 28% | |
| Potassium | 748.82mg | 16% | |
| Total Carbs | 70.67g | 24% | |
| Sugars | 10.01g | 40% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 16.74g | 33% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 29.5mg | 164% | |
| Calcium | 792mg | 79% | |
| Amount Per 100 g | |||
| Calories | 86.99 Kcal (364 kJ) | ||
| Calories from fat | 38.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 48% | |
|---|---|---|---|
| Cholesterol | 10.52mg | 26% | |
| Sodium | 92.57mg | 28% | |
| Potassium | 102.41mg | 16% | |
| Total Carbs | 9.66g | 24% | |
| Sugars | 1.37g | 40% | |
| Dietary Fiber | 1.05g | 31% | |
| Protein | 2.29g | 33% | |
| Vitamin C | 3.2mg | 39% | |
| Iron | 4mg | 164% | |
| Calcium | 108.3mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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