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
- 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.
- 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.
- 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.
- 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)