Spinach-Tomato Pasta

  • 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!