Spinach-Tomato Pasta do blog www.eat-yourself-skinny.com

Servings: 5

Serving Size: 1 1/2 cups

Calories: 321

Fat: 6.2 g

Carbs: 57.6 g

Fiber: 7.2 g

Protein: 13.6 g

• 3/4 lb. whole wheat pasta shells

• 1 Tbsp light butter

• 1 shallot, thinly sliced

• 1/4 tsp. crushed red pepper

• 1 (5 oz) package baby spinach

• 1/2 cup low-sodium chicken broth (caldo de galinha)

• 1 oz. grated Parmesan cheese, divided

• 1/2 tsp. ground pepper

• 1 (8 oz) container grape tomatoes, halved lengthwise

• 1 Tbsp chopped flat-leaf parsley (salsa)

 

Cook pasta according to package directions.  Meanwhile, heat butter in a large skillet over medium-high heat.  Add your sliced shallot and crushed red pepper; reduce heat to medium-low, and cook for about 1 to 2 minutes or until translucent.  Add spinach and broth; cover and cook for 1 minute.  Add half-and-half, 3/4 of the Parmesan cheese and the black pepper.  Stir to combine; cook for 3 minutes and remove from heat.

 

Add tomatoes and the cooked pasta; toss.  Garnish with parsley and remaining cheese.  Serve and enjoy!