Creamy Spinach and Tofu Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This heart-healthy pasta dish blends tofu-a food Katie Nunes wanted to incorporate into her diet-and spinach to create a creamy sauce for the pasta. The whole wheat pasta also provides a serving of whole grains. Ingredients:
2 cups cherry tomatoes, halved |
cooking spray |
4 teaspoons olive oil, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 cups tightly packed fresh baby spinach (about 1 1/4 ounces) |
1 1/2 cups cubed reduced-fat silken tofu (about 6 ounces) |
1 cup fresh basil leaves |
1/4 cup (1 ounce) grated fresh pecorino romano cheese |
1 tablespoon red wine vinegar |
3/4 teaspoon salt |
2 garlic cloves, minced |
4 cups hot cooked whole wheat spaghetti (about 8 ounces uncooked) |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat oven to 450°.
2. Place tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Drizzle tomatoes with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon freshly ground pepper. Bake at 450° for 7 minutes or until tender.
3. Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon freshly ground black pepper, spinach, tofu, and next 5 ingredients (through garlic) in a food processor; process until smooth.
4. Combine spinach mixture and pasta in a large skillet; cook over low heat 2 minutes or until thoroughly heated, stirring occasionally. Gently stir in tomatoes and toasted pine nuts. Serve immediately.
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