Creamy Pasta Pomodoro
Ingredients
Marinara Sauce
-
1
tablespoon
extra-virgin olive oil
-
3
tablespoons
finely minced shallot
-
1
large
garlic clove, finely minced
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
1
14-ounce can
chopped tomatoes
-
1
teaspoon
balsamic vinegar
-
⅛
teaspoon
cane sugar
-
a pinch
dried oregano
-
a pinch
crushed red pepper flakes
Creamy Tomato Sauce
-
¼
cup
raw cashews
-
½
tablespoon
tomato paste
-
¼
cup
water
-
¼
cup
pasta water
-
¼ to ½
teaspoon
sea salt
Pasta and Vegetables
-
10
ounces
rigatoni
-
to drizzle
extra-virgin olive oil
-
2
medium
zucchini, sliced into thin half moons
-
2
tablespoons
fresh thyme leaves
-
2
14-ounce cans
Mutti Cherry Tomatoes, drained
-
6
cups
spinach or mix of spinach & arugula
-
¼
cup
chopped parsley or sliced basil
-
to taste
sea salt and freshly ground black pepper
Instructions
- Prepare the marinara sauce by heating olive oil in a pot, adding shallot, garlic, salt, and pepper, and cooking for 3 minutes.
- Add chopped tomatoes, balsamic vinegar, cane sugar, oregano, and red pepper flakes to the pot, cover, and simmer for 20 minutes.
- For the creamy sauce, blend the marinara with cashews, tomato paste, salt, and water until smooth, then set aside.
- Cook the rigatoni in salted boiling water according to package directions until al dente.
- In a skillet, heat olive oil and sauté zucchini and thyme with salt and pepper until lightly browned.
- Add drained cherry tomatoes to the skillet and cook for a few more minutes, then add spinach and toss until wilted.
- Combine the cooked pasta with the creamy sauce and distribute the sautéed vegetables on top.
- Garnish with parsley or basil, season to taste, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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