Spinach Tomato Pasta

I tried a new recipe a couple weeks ago and it was such a hit in our house I had to share. Eat Yourself Skinny's Spinach Tomato Pasta is a new favorite that will be going into the weekly rotations. It was such a light, delicious summery dish.

It was also easy and not a lot of ingredients were needed:

Pasta not pictured. It was already on the stove cooking! We were hungry.

Ingredients (Serves 6)

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!