Bring a large pot of salted water to a boil, add pasta shells and cook
according to package directions until al dente (about 8 minutes
dried, 3 minutes fresh). Drain pasta, reserving 1/2 cup of cooking
water and set aside.
Add 1 tablespoon of olive oil to a medium-large saute pan and add
zucchini. Sprinkle with salt and fresh ground pepper to taste and
cook for about 8-10 minutes until zucchini is soft. Add 1
tablespoon of garlic and saute for another minute or so until garlic
starts to brown. Remove zucchini-garlic mixture from saute pan
and set aside in a medium-large mixing bowl.
Add another tablespoon of olive oil to the saute pan and heat for a
minute or so. Add the fresh chopped spinach, salt and pepper to
taste, and red pepper flakes, stirring through. Saute spinach about
3-5 minutes until wilted. Add the cooked diced ham and saute
another few minutes until browned. Remove spinach and ham from
saute pan and add to cooked zucchini in mixing bowl.
Melt the butter in a large skillet over medium heat.
Add the garlic and cook until soft and lightly browned, about 1
minute.
Add in the flour and cook, stirring with a wooden spoon, another
minute.
Whisk in the milk, a sprinkle of sea salt and cook, whisking
constantly, until just thickened, about 3 minutes.
Add the Neufchatel and parmesan cheese; whisk until melted, about
1 minute.
Combine the cooked pasta shells, 1/2 cup cooking water from
pasta, sauteed zucchini, spinach and ham to the alfredo garlic
sauce, stir thoroughly to mix ingredients for another minute or so.
Sprinkle additional salt, pepper and red pepper flakes to taste into
the pasta mixture. Remove from saute pan and place in a large
serving bowl. Top pasta with chopped fresh parsley and green
onions, and top with more parmesan cheese to taste.
Serve the pasta with some crusty bread, a green salad and glass of
wine.
Originally Submitted
2/19/2015
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