Roasted Tomatillo Sauce Over Whole Wheat Linguine

Ingredients:
1 lb. tomatillos, husks removed
6 cloves garlic
1 T. olive oil
8 oz. dry whole wheat linguine or spaghetti (you can use regular too instead of whole wheat)
4 c. fresh spinach, loosely packed
2 T. chicken broth
2 T. fresh oregano leaves
2 T. fresh thyme leaves
1 tsp. each sugar, kosher salt, and red pepper flakes
10 cherry tomatoes, halved
shredded Parmesan for garnish

Directions:
Preheat oven to 400.
Combine tomatillos with garlic in a bowl; add oil and toss to coat. Transfer mixture to a baking dish roast for 35 minutes.
Cook linguine in a large pot of boiling water 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 with shredded Parmesan cheese.

Makes 4 servings. Total time 45 minutes.
296 calories per serving

Verdict:
Blake and I both liked this. The kids thought that it was weird that it wasn't red sauce and so would therefore not eat it.