Spaghetti with Creamy Green Sauce and Charred Tomatoes
30 minServes 4
Whole-wheat pasta tossed with a silky spinach-cream sauce and topped with charred cherry tomatoes.
| prepPreheat broiler with rack 5 inches from element | |||||
| prepBring 4 quarts water to boil in large pot | |||||
| 450 g whole-wheat spaghetti | Cook spaghetti al dente, reserve 1 cup water | Toss pasta with sauce over medium heat, 1 min | Serve topped with charred tomatoes & Parmesan | ||
| 1 tablespoon table salt (for cooking pasta) | |||||
| 570 g cherry tomatoes | Broil tomatoes until burst and charred, 8–10 min | ||||
| 2 tablespoons extra-virgin olive oil | Heat oil, garlic & pepper flakes until browned | Stir in spinach, cook until wilted, 4 min | Blend with cream, Parmesan, pepper, salt & water | ||
| 3 garlic cloves, smashed and peeled | |||||
| ¼ teaspoon red pepper flakes | |||||
| 310 g baby spinach | |||||
| 240 ml heavy cream | |||||
| 30 g Parmesan cheese, grated (½ cup) | |||||
| ½ teaspoon pepper | |||||
| ¾ teaspoon table salt | |||||
| 120 ml pasta cooking water (reserved) | |||||
| extra Parmesan cheese, for serving | |||||
| extra red pepper flakes, for serving | |||||
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