2 pints cherry or grape tomatoes
Olive oil
Kosher salt and freshly ground black pepper
Pinch of sugar
1 pound fettuccine or other pasta
2 tablespoons unsalted butter
½ cup diced white onion
2 garlic cloves, minced
10-12 ounces baby spinach, washed
¼ cup Greek yogurt
1 avocado, chopped
¼ cup chopped fresh basil
½ cup grated Parmesan cheese, plus more for serving
I prefer my pasta to be lightly sauced, so I doubled the amount of pasta in this recipe. If you like yours more heavily sauced, you can use 8 ounces of pasta. Alternately, you can make the full recipe of sauce and only 8 ounces of pasta and freeze half the sauce to have later. If you halve the amount of pasta, you only need 1 pint of tomatoes.
Heat oven to 375º. Place tomatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle on salt, pepper and sugar, then toss to coat. Roast for 20-25 minutes, tossing halfway through.
While the tomatoes are roasting, cook the pasta in well-salted water according to package directions, reserving ½ cup of pasta water.
As the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the onion and cook for 5-6 minutes, until softened. Stir in the garlic and continue cooking another minute, until fragrant. Add the spinach, a few handfuls at at time. Once all the spinach has been added, reduce heat to medium-low and cover. Cook for about 5 minutes, or until the spinach is wilted.
Stir in the yogurt, avocado and a few tablespoons of the reserved pasta water. Using an immersion blender, puree until smooth. Alternately, you can transfer the spinach mixture to a blender or food processor and puree it that way. Use additional pasta water to thin the sauce to your desired consistency.
Stir in the basil and parmesan, then add salt and pepper to taste. Add the noodles to the sauce and toss to coat. Serve each portion of noodles with a handful of roasted tomatoes and extra Parmesan cheese.