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.
Creamy Spinach and Tofu Spaghetti
More From Cooking Light
Amount per serving
- Calories: 306
- Calories from fat: 31%
- Fat: 10.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2.6g
- Protein: 14g
- Carbohydrate: 43.4g
- Fiber: 8g
- Cholesterol: 7mg
- Iron: 3.1mg
- Sodium: 573mg
- Calcium: 138mg
- 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.
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