Ingredients

• 1 small red onion, finely diced
• 1/2 red bell pepper, chopped
• 4 cups small broccoli florets, chopped
• 8 ounces small shell pasta
• 4 cups reduced sodium chicken broth
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red chili flakes
• 1 teaspoon garlic powder
• 1/2 cup milk
• 4 cups fresh baby spinach
• 1/2 cup grated cheese of choice, additional for garnish if desired

Directions

1. In a large pot add onion, red pepper, broccoli, pasta, broth, black pepper, chili flakes, and garlic. Bring to a boil.
2. Once boiling, reduce heat to a simmer. Cook for about 7-9 minutes, stirring occasionally, until pasta is tender and done. Note: The pasta will absorb broth as it cooks. Add a little more broth if needed when cooking pasta.
3. After pasta is cooked, add milk, spinach and cheese. Stir until spinach is wilted and cheese is melted.
4. Top with additional cheese if desired before serving.
5. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

230 Calories│4g Fat (2g Saturated)│38g Carbohydrates│0g Added Sugar│10g Protein│200mg Sodium│3g Fiber