Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light May 2006

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

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

306 calories; calories from fat 31%; fat 10.6g; saturated fat 2.1g; mono fat 4.8g; poly fat 2.6g; protein 14g; carbohydrates 43.4g; fiber 8g; cholesterol 7mg; iron 3.1mg; sodium 573mg; calcium 138mg.
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