Creamy Spinach and Tofu Spaghetti

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.


4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 31 %
Fat 10.6 g
Satfat 2.1 g
Monofat 4.8 g
Polyfat 2.6 g
Protein 14 g
Carbohydrate 43.4 g
Fiber 8 g
Cholesterol 7 mg
Iron 3.1 mg
Sodium 573 mg
Calcium 138 mg


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


Preheat oven to 450°.

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.

Maureen Callahan,

Cooking Light

May 2006
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