Roasted Tomatillo Sauce
over whole-wheat linguine
With a short ingredient list and a quick cook time, this refreshing and nutrient-packed pasta dish is a great “anytime” meal. Makes 4 servings Total time: 45 minutes TOSS: 1 lb. tomatillos, husks removed 6 cloves garlic 1 Tbsp. extra-virgin olive oil COOK: 8 oz. dry whole-wheat linguine or spaghetti 10 cherry tomatoes, halved PURÉE: 4 cups loosely-packed fresh spinach (3 oz.) 2 Tbsp. low-sodium vegetable broth 2 Tbsp. each fresh oregano and thyme 1 tsp. each sugar, kosher salt, and red pepper flakes Shaved Pecorino Romano cheese (optional)
Preheat oven to 400°. Toss together tomatillos, garlic, and oil; transfer to a baking dish and roast 35 minutes. Cook linguine in a large pot of boiling water according to package directions. Drain linguine, transfer to a bowl, and add cherry tomatoes.
Purée roasted tomatillo mixture, spinach, broth, oregano, thyme, sugar, salt, and pepper flakes in a food processor. Toss sauce with linguine and tomatoes to coat. Garnish servings with Pecorino Romano. Per serving: 296 cal; 6g total fat (1g sat, 3g mono, 1g poly); 0mg chol; 527mg sodium; 56g carb (11g fiber, 9g total sugars); 11g protein; 4mg iron; 73mg calcium