Good Eats: Spinach Tomato Pasta

One thing we haven't been doing a lot of this summer is cooking at home. But when I found this easy and summery recipe the other day, we just had to try it! And it was delicious! So light and refreshing! Bon appetit!

Spinach-Tomato Pasta
(Makes 5 servings)

• 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! 

How ours came out- yum!

The original recipe can be found here.