Spinach-Tomato Pasta Shells

• 3/4 pound whole wheat pasta shells
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 (5-ounce) package baby spinach
• 1/2 cup low-sodium chicken broth
• 1/4 cup half and half
• 1 ounce grated Pecorino Romano cheese, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (8-ounce) container grape tomatoes, halved lengthwise
• 1 tablespoon chopped flat-leaf parsley

1. Cook pasta according to package directions.
2. Meanwhile, heat butter in a large skillet over medium-high heat. Add shallot and crushed red pepper; reduce heat to medium-low, and cook for 112 minutes or until translucent. Add spinach and broth; cover and cook for 1 minute. Add half-and-half, 3/4 of the cheese, and the black pepper. Stir to combine; cook for 3 minutes. Remove from heat.
3. Add tomatoes and the cooked pasta; toss. Garnish with parsley and remaining cheese. Serve.

whole wheat pasta shells, butter, shallot, red pepper, baby spinach, chicken broth, romano cheese, freshly ground black pepper, container grape tomatoes, flatleaf parsley

Taken from www.myrecipes.com/recipe/spinach-tomato-pasta-shells (may not work)