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Roasted tomatillo sauce over pasta

Ingredients (4 servings)

  • 1 lb. tomatillos, husks removed
  • 6 cloves garlic
  • 1 Tbsp. olive oil
  • 8 oz. dry whole-wheat linguine or spaghetti
  • 4 cups loosely-packed fresh spinach (3 oz.)
  • 2 Tbsp. low-sodium chicken broth or water
  • 2 Tbsp. fresh oregano leaves
  • 2 Tbsp. fresh Thyme leaves
  • 1 tsp. each sugar, kosher salt, and red pepper flakes
  • 10 cherry tomatoes, halved
  • Pecorino Romano cheese shavings


  1. Preheat oven to 400 degrees.
  2. Combine tomatillos with garlic in a bowl; add oil and toss to coat. Transfer mixture to a baking dish; roast for 35 minutes.
  3. Cook linguine in a large pot of boiling water according to package directions.
  4. Place roasted tomatillo mixture in a food processor; add spinach, broth, oregano, thyme, sugar, salt, and pepper flakes. Process until sauce is blended.
  5. Drain linguine; transfer to a bowl with cherry tomatoes. Add sauce and toss to coat linguine and tomatoes. Garnish each serving with Romano shavings.
  6. Per serving: 269 cal, 6g total fat, 0mg chol; 527mg sodium; 56g carbs; 11g protein

Source: Cuisine Lite

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