Name: Spinach-Tomato Pasta Shells
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 4 servings (1 serving: about 2 cups)
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

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.

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Spinach-Tomato Pasta Shells

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