Spinach Spaghetti

• 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

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.

spaghetti, spinach, silken, water, pesto, parmesan, soy cheese, basil, garlic, olive oil, water

Taken from www.yummly.com/recipe/Spinach-Spaghetti-1673578 (may not work)