Spinach-Tomato Pasta Shells |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3/4 pound whole-wheat medium pasta shells |
1 tablespoon butter |
1 thinly sliced shallot |
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 |
1/4 cup grated pecorino romano cheese |
1/2 teaspoon black pepper |
1 (8-ounce) container grape tomatoes |
garnishes: 1 tablespoon chopped fresh flat-leaf parsley, additional grated cheese |
Directions:
1. 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.
|
|