Roasted Tomatillo Pasta

• 8 ounces, weight Tri-color Rotini
• 1 pound Tomatillos, Husks Removed
• 1- 1/2 Tablespoon Olive Oil, Divided
• 7 cloves Garlic, Peeled
• 1- 1/4 cup Packed Cilantro
• 1 whole Jalapeno, Stem And Seeds Removed
• 1- 3/4 cup Fresh Spinach
• 1/2 teaspoons Lime Juice
• Salt And Pepper
• Freshly Grated Parmesan

1. Cook pasta according to package directions.
2. Preheat oven to 400 F. Cut the tomatillos into quarters and place them in a baking dish.
3. Drizzle with one-half tablespoon olive oil and a dash of salt.
4. Add whole garlic cloves.
5. Roast them for about 25 to 32 minutes or until soft to the touch and very fragrant.
6. Then remove the dish from the oven and let them cool slightly.
7. Place cilantro, jalapeno, spinach and remaining olive oil in a food processor.
8. Add tomatillos and garlic (with the juices) and pulse until smooth.
9. Season liberally with salt and pepper.
10. Add lime juice and pulse just to mix.
11. When the pasta is done drain it.
12. Serve the sauce over the pasta and garnish with freshly grated Parmesan.
13. Recipe adapted from Spark People.

rotini, olive oil, garlic, cilantro, fresh spinach, lime juice, salt, parmesan

Taken from tastykitchen.com/recipes/main-courses/roasted-tomatillo-pasta/ (may not work)