Roasted Tomatillo Sauce Over Whole Wheat Linguine Recipe

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Tomatillos1 Pound, husks removed (About 8 Medium Sized)
 Garlic6 Clove (30 gm)
 Extra virgin olive oil1 Tablespoon
 Whole wheat linguine/Spaghetti8 Ounce
 Loosely packed spinach3 Ounce (4 Cups)
 Low sodium chicken broth2 Tablespoon
 Fresh oregano leaves2 Tablespoon
 Fresh thyme leaves2 Tablespoon
 Sugar1 Tablespoon
 Kosher salt1 Teaspoon
 Red pepper flakes1 Teaspoon
 Cherry tomatoes10 , halved
 Pecorino romano cheese shaving2 Tablespoon

Nutrition Facts

Serving size

Calories 346 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 9.7 mg3.2%

Sodium 749.6 mg31.2%

Total Carbohydrates 59 g19.7%

Dietary Fiber 10.6 g42.6%

Sugars 9.7 g

Protein 14 g27.3%

Vitamin A 58% Vitamin C 70.2%

Calcium 19.9% Iron 21%

*Based on a 2000 Calorie diet

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.
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