Thursday, November 24, 2011

Spinach-Tomato Pasta Shells

Spinach-Tomato Pasta Shells
serves 4
recipe found in Health, July/August but developed by Guy Fierie (host of three Food Network shows)

Spinach-Tomato Pasta Shells (sooo good)
 3/4 pound whole-wheat medium pasta shells
1 tablespoon butter
1 thinly sliced shallot
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
1/4 cup grated pecorino Romano cheese
1/2 teaspoon black pepper
1 (8-ounce) container grape tomatoes
Garnishes: 1 tablespoon chopped fresh flat-leaf parsley, additional grated cheese
I also added Jennie-O Italian turkey sausage to get more meat in the recipe (it really added good flavor too)

Cook pasta shells according to package.
Meanwhile, heat butter in a large sauté pan over medium-high heat. Add sliced shallot and crushed 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, 1/4 cup grated pecorino Romano cheese, and black pepper. Stir to combine, and cook for 3 minutes.
Add grape tomatoes, halved lengthwise, and the cooked pasta; toss. Garnish with flat-leaf parsley and additional grated cheese. Serve.

The meal all put together.
Karl's reaction: "Ohhh, I like this one a lot. Might be a titch too spicy for me, but I do like it."
My take: I love this recipe. Really good. Tasted better the next day even.


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