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Roasted Tomatillo Sauce Over Whole Wheat Linguine

Country.Chef's picture
Ingredients
  Tomatillos 1 Pound, husks removed (About 8 Medium Sized)
  Garlic 6 Clove (30 gm)
  Extra virgin olive oil 1 Tablespoon
  Whole wheat linguine/Spaghetti 8 Ounce
  Loosely packed spinach 3 Ounce (4 Cups)
  Low sodium chicken broth 2 Tablespoon
  Fresh oregano leaves 2 Tablespoon
  Fresh thyme leaves 2 Tablespoon
  Sugar 1 Tablespoon
  Kosher salt 1 Teaspoon
  Red pepper flakes 1 Teaspoon
  Cherry tomatoes 10 , halved
  Pecorino romano cheese shaving 2 Tablespoon
Directions

Preheat oven to 400°.
Quarter tomatillos.
Place tomatillos and garlic in a bowl; add oil and toss to coat ingredients.
Spread tomatillos and garlic cloves in a baking dish; roast for 35 minutes.
Cook linguine according to package directions.
Place roasted tomatillo mixture in a food processor; add spinach, broth, oregano, thyme, sugar, salt, and pepper flakes.
Process until sauce is blended.
Drain linguine; transfer to a bowl with cherry tomatoes.
Add sauce and toss to coat linguine and tomatoes.
Garnish each serving with Romano shavings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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