Pasta with Spinach Pesto Sauce
- Number of Servings: 6
Ingredients
16 ounces fresh spinach, washed and chopped1 package low fat firm tofu2 tablespoons fresh lemon juice1 tablespoon minced garlic1/8 cup low-sodium chicken broth1/2 cup water1/2 cup grated Parmesan cheese1/2 teaspoon ground black pepper1 teaspoon Italian seasoning10 ounces fresh mushrooms, thinly sliced6 ounces fresh sliced shiitake mushrooms1/2 cup diced red onion
In food processor or blender, combine spinach, 1/2 package tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms and remaining tofu (cut into chunks) until tender. Reduce heat to low, add pesto mixture and heat until hot.
Toss your choice of pasta with sauce. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Serving Size: Makes 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAELFE.
Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms and remaining tofu (cut into chunks) until tender. Reduce heat to low, add pesto mixture and heat until hot.
Toss your choice of pasta with sauce. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Serving Size: Makes 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAELFE.
Nutritional Info Amount Per Serving
- Calories: 72.2
- Total Fat: 1.9 g
- Cholesterol: 2.5 mg
- Sodium: 199.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.2 g
- Protein: 8.9 g
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