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Yields 6-8
Bloggers writes: 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.
2 pints cherry or grape tomatoes
Olive oil
Kosher salt
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 oz. baby spinach, washed
¼ cup Greek yogurt
1 avocado, chopped
¼ cup chopped fresh basil
½ cup grated Parmesan cheese, plus more for serving
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1st Keep
 lexingtonpeach
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