Healthy Creamy Whole Wheat Shells with Baby Spinach
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 285.5
- Total Fat: 12.6 g
- Cholesterol: 28.3 mg
- Sodium: 357.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 4.5 g
- Protein: 12.3 g
View full nutritional breakdown of Healthy Creamy Whole Wheat Shells with Baby Spinach calories by ingredient
Introduction
Super satisfying and unbelievably healthy dinner to curb any unhealthy cheesy desires and keep you on track! Super satisfying and unbelievably healthy dinner to curb any unhealthy cheesy desires and keep you on track!Number of Servings: 3
Ingredients
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2 cup Delallo Organic Whole Wheat Shells, dry
3 slices Applegate Farms Natural Turkey Bacon
2 TBS Shallots, chopped
3 cloves Garlic, chopped
2 cup Baby Spinach, fresh
2 Laughing Cow Light Garlic & Herb Wedges
3/4 TBS Parsely, diced
Tips
I added crushed reds (little over a teaspoon) to give it a little kick and more flavor.
Directions
Boil water and cook shells according to package
Meanwhile, while the water is coming to a boil, heat a large skillet on medium. Cut the turkey bacon into small pieces (it doesn't shrink as much as bacon when cooked) and cook the turkey bacon with 1 tablespoon of olive oil.
Meanwhile, chop the shallot and garlic.
Once the turkey bacon is finished, remove from the pan ensuring to keep the remaining oil and any drippings in the pan. Use this, and the last TBS of olive oil, to saute the shallots and garlic. Remove from heat once the onions are translucent and wait for the pasta to finish.
Once the pasta is cooked, strain and add to the pan, of shallots and garlic, with the laughing cow wedges and baby spinach. On low-medium heat, stir and toss until the shells are coated with cheese and the spinach had wilted. Add the bacon and parsley. Mix together and enjoy hot.
Serving Size: Makes about 3 1-cup servings
Meanwhile, while the water is coming to a boil, heat a large skillet on medium. Cut the turkey bacon into small pieces (it doesn't shrink as much as bacon when cooked) and cook the turkey bacon with 1 tablespoon of olive oil.
Meanwhile, chop the shallot and garlic.
Once the turkey bacon is finished, remove from the pan ensuring to keep the remaining oil and any drippings in the pan. Use this, and the last TBS of olive oil, to saute the shallots and garlic. Remove from heat once the onions are translucent and wait for the pasta to finish.
Once the pasta is cooked, strain and add to the pan, of shallots and garlic, with the laughing cow wedges and baby spinach. On low-medium heat, stir and toss until the shells are coated with cheese and the spinach had wilted. Add the bacon and parsley. Mix together and enjoy hot.
Serving Size: Makes about 3 1-cup servings