Creamy Shells and Spinach
1 1/2 cups heavy cream (i used 1/2 cream, 1/2 1% milk)
1 cup butter
1 cup romano cheese
16oz fresh steamed spinach
1 lb pasta shells
Cook pasta according to package directions. Drain and keep
warm. Steam spinach with salt/pepper, garlic seasoning. Strain
as much water as you can out of it.
In large saucepan, melt butter. Add cream and cook until just
bubbling. Add cheese and continue to stir until thickens
(about 5 minutes). Remove from heat and add pasta and spinach,
tossing to coat. Serve immediately.
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