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

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Note to self- too much raw garlic flavor

May 10, 2015
I don't like the taste of raw garlic much so I'll probably roast the garlic next time and use it that way. Otherwise very good pesto flavor.

sukeedog's Review

February 15, 2014

kcornella's Review

January 07, 2014
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.