Name: Spaghetti with Creamy Green Sauce and Charred Tomatoes
Total time: 30 min
Ingredients: 1 pound whole-wheat spaghetti; ¾ teaspoon table salt, plus salt for cooking pasta; 1¼ pounds cherry tomatoes; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, smashed and peeled; ¼ teaspoon red pepper flakes, plus extra for serving; 11 ounces (11 cups) baby spinach; 1 cup heavy cream; 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving; ½ teaspoon pepper

Why This Recipe Works

For a quick, hearty pasta packed with greens, we turn to the blender. We wilt down 11 ounces of baby spinach in olive oil with garlic and pepper flakes and then blend it with cream, Parmesan, and pasta water into a vibrantly green, silky-smooth sauce. The earthy nuttiness of whole-wheat pasta is the perfect complement to the creamy sauce, while cherry tomatoes broiled until charred provide bursts of bright, juicy flavor to balance the richness.

Before You Begin

We like the nuttiness of whole-wheat pasta in this dish, but any type will work. Grape tomatoes can be substituted for the cherry tomatoes, if desired.

Instructions

Bring 4 quarts water to boil in large pot. Add 1 pound whole-wheat spaghetti and 1 tablespoon table salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

Meanwhile, adjust oven rack 5 inches from broiler element and heat broiler. Place 1¼ pounds cherry tomatoes on foil-lined rimmed baking sheet and broil until tomatoes have burst and are charred, 8 to 10 minutes.

Heat 2 tablespoons extra-virgin olive oil, 3 smashed and peeled garlic cloves, and ¼ teaspoon red pepper flakes in 12-inch skillet over medium-high heat, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir in 11 cups baby spinach, 1 handful at a time, and cook until wilted, about 4 minutes. Transfer to blender and process with 1 cup heavy cream, ½ cup grated Parmesan, ½ teaspoon pepper, ¾ teaspoon salt, and ½ cup pasta cooking water until smooth, about 1 minute.

Add sauce to pasta. Cook over medium heat, tossing pasta with sauce, until sauce coats pasta, about 1 minute, adjusting consistency with additional cooking water as needed. Serve, topping portions with tomatoes and extra Parmesan and pepper flakes.