Ingredients :
10 Ounces Spinach Spaghetti
6 Ounces Spinach Leaves, Whole -- One Bag
1 Cup Fresh Basil Leaves
1/2 Teaspoon Garlic -- Minced
1 Cup Tofu, Silken, Mori-Nu Lite
2/3 Cup Vegetable Broth
1 1/2 Cups Halved Cherry Tomatoes
1 Dash Freshly Ground Black Pepper -- To Taste
Preparation Method :
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Just before the pasta is done, add the spinach and cook until wilted, 30 to 45 seconds.
2. Meanwhile, place the basil and garlic in a food processor and process just until chopped. Add the tofu and the salt. Process until smooth. Place in a saucepan with the vegetable broth and heat gently-do not boil.
3. Drain the fettuccine and spinach. Place in a serving bowl, pour the tofu mixture over the pasta and toss well to mix. Sprinkle the cherry tomatoes over the pasta and season with pepper.
NOTES : Recipe Hint:
To make this dish a little spicier, add a dash or two of Tabasco sauce to the tofu mixture. If you are a real spinach lover, use two bags of the baby spinach leaves instead of one.
Per Serving :
331 Calories;
2g Fat (6.4% calories from fat);
15g Protein;
62g Carbohydrate;
10g Dietary Fiber;
trace Cholesterol;
373mg Sodium.
Exchanges :
4 Grain(Starch);
1/2 Vegetable;
0 Fat.
* Exported from MasterCook *
