Spinach Spaghetti
By: Anonymous
Published: Saturday, February 13, 2010 - 8:16pm

Ingredients




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

Preparation

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. 5 Yield: 12 servings 6 Serving size: 1 cup 7 Lower-Fat Pesto: Combine all ingredients in food processor or blender. Whirl until pureed, stopping to scrape down sides as needed. 8 Store the pesto in the refrigerator if you are going to use it within a few days, or freeze it in an ice cube tray (each cube is about two tablespoons). 9 When frozen, pop the cubes into a freezer container and remove them as needed. 10 Yield: 1/2 cup (4 servings) 11 Serving size: 2 Tbs 12 Cuisine:"African/middle Eastern"