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.
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.
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.
This recipe sounded really weird to me so it took me a long time to try it. It is delicious and reminds me of a dish that I used to have at a nice Italian Restaurant. My husband also loved it! I make the sauce without the tomatoes and pine nuts to use as a yummy dip for veggies.
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