Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese
Ingredientsservings 519 cals
- Bring a large pot of water to a boil.
- In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
- Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.
Per Serving: 519 calories; 18.4 g fat; 73.6 g carbohydrates; 15.9 g protein; 9 mg cholesterol; 167 mg sodium. Full nutrition
ReviewsRead all reviews 3
Nothing special about this recipe – except that it’s especially delicious. I used San Marzano tomatoes from my garden and added fresh minced garlic. This recipe perfectly illustrates how a dis...
Nothing new here. This is a pretty common and basic recipe. I did not have shells, but I did have Barilla Plus Farfalle pasta. This is good when you are not in the mood for a heavy meal or ne...