Spinach Spaghetti

Name: Spinach Spaghetti
Ingredients: 12 ounces spaghetti; 10 ounces frozen chopped spinach; 5 ounces silken tofu optional; 1 cup water; pesto cup Lower-Fat, recipe follows; Parmesan; soy cheese; 1 cup basil leaves packed; 2 garlic lrgs clov; 1 tablespoon olive oil; 2 tablespoons water

11 ingredients

4 steps

Ingredients

12 ounces spaghetti
10 ounces frozen chopped spinach
5 ounces silken tofu optional
1 cup water
pesto cup Lower-Fat, recipe follows
Parmesan
soy cheese
1 cup basil leaves packed
2 garlic lrgs clov
1 tablespoon olive oil
2 tablespoons water

Directions

1

If you keep pesto cubes (below) in the freezer, this is a very quick and easy meal. You may substitute purchased pesto, but it will be considerably higher in fat.
2

Cook the spaghetti and spinach according to package directions. Meanwhile, puree the silken tofu in a blender container with 1 or 2 Tbs of the water.
3

Drain the cooked spinach and add it to the container; blend until smooth, gradually adding the remaining water. Add the pesto and blend just to mix.
4

Pour the sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.