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Spinach – Tomato Pasta Shells
20 min
Total
402 Kcal
15 g protein
69 g carbs
8 g fat
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serving
85
g
Whole Wheat Pasta Shells
0.8
g
Parsley, fresh
0.25
x tbsp (3.8g)
0.3
g
Spices, pepper, black
0.13
x tsp, ground (2.3g)
28.3
g
CAMPBELL'S Low Sodium Soups, ..
53.3
g
Grape Tomatoes
0.63
x 3 Oz (85g)
7
g
Pecorino Romano
0.25
x 1 oz (28g)
35.5
g
Baby Spinach
0.3
g
Peppers, hot chili, red, raw
7
g
Shallots, raw
3.8
g
Plain Butter
Instructions
First up, you need to cook pasta according to the directions given in the package.
Now place a large skillet over medium flame and melt some butter in it. Then add red pepper and shallots whilst reducing the flame a bit. Cook for a few more minutes.
Then add broth and spinach and cook for a minute or so. Now add the black pepper and cheese. Stir-in the ingredients and cook for a few minutes and then remove from heat.
Add the cooked pasta and tomatoes. Then garnish it with remaining cheese and parsley. Serve hot.