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Spinach and Pasta Shells

Read Reviews (88)

"This is a very easy recipe and for those people who like garlic and a little bit of spice in their pasta it's perfect. Add more or less red pepper flakes depending on your fondness for spicy food. This goes great with a salad and some garlic bread, if desired." — YAKUTA

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Original recipe makes 8 servings Change Servings

1 pound seashell pasta
1 (10 ounce) package frozen chopped spinach
2 tablespoons olive oil

7 cloves garlic, minced
1 teaspoon dried red pepper flakes (optional)
salt to taste

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Directions

Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.

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Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2003

I tried this tonite and it was very good.I used 12 oz.of pasta and also used 10oz. of fresh spinach,rough chopped ,which I added to pasta the last 2 min. of cooking.I sauted some slivered lean pork,with the oil & garlic.I also added grated parmesan to finished dish.Chicken or smoked sausage would be good too.

—KANSPAT13

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Most Helpful Critical Review

Nov 30, 2005

This recipe was very easy to make. I used 3/4 bag of fresh spinach instead of the frozen kind and found out that I should have used the whole bag. I added some Italian sausage, tbsp butter, and a few shakes of grated parmesan cheese to it. It looks like it will taste bland but it wasn't bad. My husband liked it and he's a pretty picky eater.

—Melissa M.

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102 Ratings

Apr 06, 2008

I made this one with whole wheat pasta and it tasted great. I cut the amount of pasta in half and used 9 oz of fresh spinach. I didn't boil my spinach; instead I sauteed it with the garlic and red pepper flakes. The only other change I made is adding freshly grated parmesan cheese on top. I will make this again.

—Stephanie

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Jan 11, 2006

I rated this recipe a 5 for it's ease in preparation and fabulous flavor. I made some mild variations. I used whole wheat penne pasta instead of the shells. I also added 1 (14.5 oz) can of diced tomatoes when I added the cooked pasta and spinach to the skillet. Thanks for the great and simple recipe Yakuta!

—HROYER

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Feb 24, 2006

Pretty good but needs additions.. good starting recipe. I used rotini instead of shells and added to the garlic mixture: onion, green pepper, diced tomatoes, black olives, & fresh basil. I also added Parmesan to the finished product... very good.

—motherteresa

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Jan 20, 2008

Quite easy to make, loved the roasted garlic! I think next time I will try using a different type of noodle, the spinach tended to clump into the shell pasta. I added some parm for more flavor---tastes even better a few days after! Edited to add: Just made this again and the red pepper flakes really add great (and neccesary) flavor, as well as crumbled feta. So easy and cheap to make!

—Rosemarie

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Jan 29, 2008

I was cruising the site today trying to find recipes for my daughter. This was perfect with the exception of the red pepper flakes and the type of pasta. I used pastina and even had some myself. So good with a splash on parm on top. Thank you!!

—LINDA MCLEAN

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Oct 10, 2006

this was good even my five year old ate it.I did add a can of crushed tomatoes , onions and some italian sausage

—valerie

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Nutrition

Calories
248 kcal
12%

Carbohydrates
43.8 g
14%

Cholesterol
0 mg
0%

Fat
4.9 g
8%

Fiber
3.1 g
12%

Protein
9 g
18%

Sodium
30 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Pasta Shells

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 248
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 30mg 1 %
Potassium 244mg 7 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 3.1g 12 %
Protein 9g 18 %
Sugars 2.2g
Vitamin A 85 %
Vitamin C 5 %
Calcium 8 %
Iron 24 %
** Thiamin 4 %
Niacin 32 %
Vitamin B6 11 %
Magnesium 19 %
Folate 91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.