Story Headline: Fresh Tomato, Spinach & Parmesan Pasta
Author: Ro Morse

Serves 4

3/4 pound pasta shells
1 tablespoon butter
1 green onion, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup chicken broth
5 ounces fresh baby spinach
1 cup fresh grated Parmesan cheese
1/2 teaspoon ground black pepper
2 cups grape tomatoes, halved
1 tablespoon coarsely chopped flat-leaf parsley

Cook pasta according to package directions. Heat butter in a large skillet over medium-high heat. Add sliced green onions and crushed red pepper. Turn heat down to medium-low and cook for about 10 minutes. Add chicken broth and spinach. Cover and cook for another minute. Add half-and-half,  3/4 cup of the cheese and the black pepper. Gently stir to combine. Cook for 3 more minutes. Remove from heat. Add tomato halves and the cooked pasta. Toss. Garnish with parsley and remaining cheese. Serve warm.

This recipe is shared September 4-8, 2017
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published: Monday, September 04, 2017 5:00 AM
Updated: Monday, September 04, 2017 8:46 AM