Sunday, May 12, 2013

Creamy Garlic Shells with Spinach and Cherry Tomatoes

This is a garlic lovers pasta dish. It's creamy with amazing garlic flavor. The spinach adds a nice crunch and the cherry tomatoes add some sweetness to counteract the garlic. Yum!

Creamy Garlic Shells with Spinach and Cherry Tomatoes
Adapted from Iowa Girl Eats

·1 cup gluten free pasta shells (I use Tinkyada)
·1 TBS EVOO (extra virgin olive oil)
·1 TBS butter
·2½ tsp minced garlic
·1 TBS cornstarch
·¾ cup chicken broth
·¾ cup skim milk
·Salt and pepper
·¼ cup shredded Parmesan cheese
·½ tsp garlic powder
·2 tsp parsley flakes
·8oz cherry tomatoes, halved
·1 cup spinach leaves

Cook pasta according to package directions until al dente. Heat butter and EVOO in a small saucepan until butter melts. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in cornstarch and cook for 1 minute.

Slowly pour in chicken broth and milk, whisking until mixture is smooth. Season with salt and pepper, then switch to a wooden spoon and stir constantly until mixture is thick and bubbly – about 5 minutes.

Take pot off heat and stir in cheese, garlic powder, and parsley until smooth. Add cooked pasta, tomatoes, and spinach; stir to combine. Taste and adjust seasonings if necessary. Serve.