Roasted Tomatillo Sauce

over whole-wheat lin­guine

Vegetarian Today - - Healthy Vegetarian -

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

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