If you’re not sure what a tomatillo is, just look for the little green tomatoes with the husks around them. These Mexican fruits look and taste very similar to a green tomato, however are less tart and have more of a citrusy flavor. Because of this, they are perfect paired with the spice of the jalapeño and the bold flavor of cilantro in this delicious Mexican-inspired pasta dish!
This is the perfect pasta dish if you’re craving something spicy, yet full of flavor, and are tired of the same ol’ red sauce and noodles. Pair this zesty pasta with a crisp white wine for a fabulously light and delicious meal!
Roasted tomatillo pasta
Recipe adapted from Spark People
Serves about 4
- 1 pound tomatillos, husks removed
- 7 cloves garlic
- 1-1/2 tablespoons extra-virgin olive oil, divided
- 8 ounces tri-color rotini
- 1-1/4 cups packed cilantro
- 1-3/4 cups fresh spinach
- 1 jalapeño, seeds removed
- 1/2 tablespoon freshly squeezed lime juice
- Liberal dashes of salt and pepper
- Freshly grated Parmesan cheese
- Cook pasta according to package directions.
- Preheat oven to 400 degrees F. Cut the tomatillos into quarters and place them in a baking dish. Drizzle with one-half tablespoon olive oil and a dash of salt. Add whole garlic cloves. Roast for about 25 to 32 minutes or until soft to the touch and very fragrant. Let cool slightly.
- Place cilantro, jalapeño, spinach and remaining olive oil in a food processor. Add tomatillos and garlic (with the juices) and pulse until smooth. Season liberally with salt and pepper. Add lime juice and pulse just to mix.
- Serve over pasta and garnish with freshly grated Parmesan.