Spinach-Tomato Pasta
 
 
Recipe adapted from The CarbLovers Diet Cookbook
Serves: 5 servings
Ingredients
  • ¾ lb. whole wheat pasta shells
  • 1 Tbsp light butter
  • 1 shallot, thinly sliced
  • ¼ tsp. crushed red pepper
  • 1 (5 oz) package baby spinach
  • ½ cup low-sodium chicken broth
  • ¼ cup half-and-half
  • 1 oz. grated Parmesan cheese, divided
  • ½ tsp. ground pepper
  • 1 (8 oz) container grape tomatoes, halved lengthwise
  • 1 Tbsp chopped flat-leaf parsley
Instructions
  1. Cook pasta according to package directions.
  2. 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.
  3. Add spinach and broth; cover and cook for 1 minute. Add half-and-half, ¾ of the Parmesan cheese and the black pepper. Stir to combine; cook for 3 minutes and remove from heat.
  4. Add tomatoes and the cooked pasta; toss. Garnish with parsley and remaining cheese. Serve and enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 321 • Fat: 6.2 g • Carbs: 57.6 g • Fiber: 7.2 g • Protein: 13.6 g • WW Points+: 9 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/spinach-tomato-pasta-a-giveaway/