Spinach-Tomato Pasta Shells



  • 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


  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.


  • Prep Time:
  • Cook Time:
  • Total Time:

  • Guy Fieri is the author of Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, host of Guy’s Big Bite and Diners, Drive-ins and Dives on Food Network, and founder of the nonprofit group, Cooking with Kids.


  • Yield: Makes 4 servings (1 serving: about 2 cups)  

Nutritional Information

Calories per serving: 402
Fat per serving: 7.8g
Saturated fat per serving: 4.4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.7g
Cholesterol per serving: 21mg
Protein per serving: 17g
Carbohydrate per serving: 72g
Sugars per serving: 5g
Fiber per serving: 9g
Iron per serving: 4mg
Sodium per serving: 165mg
Guy Fieri