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Spinach & Tomato Pasta Recipe


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     Spinach & Tomato Pasta

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   5

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
1/4 cup half-and-half
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

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!

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