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 1–2 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:
- Yield: Makes 4 servings (1 serving: about 2 cups)
|Calories per serving:||402|
|Fat per serving:||7.8 (sat 4.4g, mono 2g, poly 0.7g)g|
|Cholesterol per serving:||21mg|
|Protein per serving:||17g|
|Carbohydrates per serving:||72g|
|Sugars per serving:||5g|
|Fiber per serving:||9g|
|Iron per serving:||4mg|
|Sodium per serving:||165mg|
Good to Know
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.