This is a simple pasta dish that is quick and easy, Most of all very flavorful. I usually pair this with my Lemon, Garlic, Thyme Shrimp to make it full meal. I remember the evening my family wanted to go out to dinner because they said it will take too much time to cook. I just did not feel like eating out – we go to the same set of restaurants every time (gets boring). Needless to say both dishes were a hit.
Simple Pasta Shells with Vegetables
This is a healthy, quick and simple pasta and vegetable dish. Fresh flavors and vegetables.
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Servings: 4 People
Calories: 338kcal
Ingredients
- 8 ounce medium pasta shells
- 1 tablespoon kosher salt to add to pasta water
- 4 quarts water
- 2 cups baby spinach (packed)
- 1 cup cherry tomatoes
- 1/2 teaspoon kosher salt
- 3 garlic cloves thinly sliced
- 2 tablespoon cilantro (& extra for Garnish) roughly chopped
- 2 tablespoon olive oil
- 1/2 cup parmesan cheese grated (Optional)
Instructions
- In a six quart pot add the water and the tablespoon salt and bring to a boil
- Add the pasta and cook according to the package instructions (I like the pasta Al Dente)Set aside the pasta once doneNote – reserve 1/2 cup of the pasta water for later use
- While the pasta is cooking, cut the tomatoes in halfThinly slice the garlic and chop the cilantro roughly
- In a six quart dutch oven pot, heat the olive oil over medium heat
- Add the garlic to the hot oil and cook for about a minute just until it’s fragrant (do not brown the garlic)
- Add the spinach and cook until it starts to wilt, about a minute and a half (use a wooden spoon to incorporate it with the garlic and cilantro as it is wilting)
- Add the tomatoes and cook for about a minute
- Add the salt and pepper
- Add the pasta and mix to coat it with the vegetables. (I was light with the salt and pepper in this recipe – I recommend tasting and add a little more if you need it)
- Turn off the stove and add the parmesan cheese if using
- Optional: If the pasta appears dry, add a little of the reserved pasta water.
Garnish with cilantro and serveEnjoy!
Notes
In this recipe I use cilantro, however, you can use parsley.
Nutrition
Calories: 338kcal | Carbohydrates: 47g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 2321mg | Potassium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 2mg
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