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.

Yield: 4 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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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