Creamy Pasta Pomodoro
Ingredients
- 1 jar marinara sauce
- ¼ C raw cashews
- ½ T tomato paste
- ¼ C water
- ¼ C pasta water
- 1 T olive oil
- 1 zucchini sliced thing
- 2 T fresh thyme
- ¼ C fresh basil
- 10 cherry tomatoes
- 2 C spinach
Instructions
- Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.
- While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Saute, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.
- Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.