Categories: Pasta

Ingredients

• 3/4 pound whole-wheat medium pasta shells
• 1 tablespoon butter
• 1 thinly sliced shallot
• 1/4 teaspoon crushed red pepper
• 1 (5 oz.) 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 oz. ) container grape tomatoes
• 1 tablespoon chopped fresh flat-leaf parsley
• additional grated cheese

Directions

1. Cook pasta shells according to package. Meanwhile, heat the butter in a large saute pan over medium-high heat. Add the shallot and 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, Romano cheese, and black pepper. Stir to combine, and cook for 3 minutes. Add grape tomatoes, halved length-wise, and the cooked pasta; toss. Garnish with parsley and additional cheese. Serve.

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