Spinach-Tomato Pasta Shells

Name: Spinach-Tomato Pasta Shells
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

11 ingredients

1 steps

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 saute 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.