Penne with Broccoli and Creamy Tomato Sauce

• 10 oz. whole wheat penne
• 1 lb. broccoli
• 1 cup reduced-fat firm silken tofu
• 2 cups low-sodium jarred pasta sauce
• 1/2 cup chopped black olives, preferably kalamata

1. Bring large pot of water to a boil.
2. Add pinch of salt and pasta, stirring to prevent sticking.
3. Cook pasta according to package directions, or until al dente, about 10 minutes.
4. Drain pasta, reserving 3/4 cup cooking water.
5. Meanwhile, steam broccoli until just tender, about 7 minutes.
6. Put tofu into food processor or blender, and puree until smooth.
7. In medium saucepan, combine tofu, pasta sauce, olives and enough reserved pasta cooking water to create a creamy sauce.
8. Cook sauce over medium heat, stirring occasionally, until heated through (do not boil).
9. Season to taste with salt and pepper, if desired.
10. Transfer pasta to serving bowl; add broccoli, and toss to mix.
11. Top with sauce, and serve.

whole wheat penne, broccoli, silken tofu, lowsodium jarred pasta sauce, black olives

Taken from www.vegetariantimes.com/recipe/penne-with-broccoli-and-creamy-tomato-sauce/ (may not work)