Serves 2

• 2 Tbsp. olive oil
• 3 cups cherry tomatoes, halved
• 1 Tbsp. garlic, minced
• Pinch of crushed red pepper flake
• 1 cup diced tomatoes, canned with juice
• 1 Tbsp. parsley, rough chopped
• 1 cup vegetable broth
• 1 Tbsp. balsamic vinegar
• 6-7 basil leaves, torn
• 2 cups incrediBEAN Spinach shells, cooked
• Pinch of kosher salt
• 1 Tbsp. parmesan, grated

Method:

1. Prepare incrediBEAN Spinach Shells per the directions on the package and set aside.
2. Ina medium size sauté pan, heat olive oil over medium heat.
3. Add tomatoes and cook slowly, until they begin to release their liquid, about 5 minutes.
4. Add garlic and crushed red pepper flakes and continue cooking for another 2 minutes.
5. Add the vegetable broth and balsamic vinegar and reduce by half, about 5-6 minutes.
6. Add the parsley and season with kosher salt.
7. Add the incrediBEAN Spinach Shells and basil, toss well.
8. Garnish with grated parmesan.
9. Serve immediately.

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