Spinach-Tomato Pasta Shells

Name: Spinach-Tomato Pasta Shells
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

11 ingredients

3 steps

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.