Pasta with Spinach Pesto Sauce
Description
A flavorful puree of spinach, tofu, lemon juice, garlic, chicken broth, Parmesan cheese, pepper and Italian seasoning is added to sauteed onions and mushrooms to make a mouthwatering sauce for hot pasta. Add bacon bits and Parmesan to serve.
Ingredients
•
16 ounces fresh spinach, washed and chopped
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6 ounces low-fat, firm silken tofu
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2 tablespoons fresh lemon juice
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1 tablespoon minced garlic
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1/8 cup low-sodium chicken broth
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1/2 cup grated Parmesan cheese
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1/2 teaspoon ground black pepper
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1 teaspoon Italian seasoning
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10 ounces fresh mushrooms, thinly sliced
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6 ounces fresh sliced shiitake mushrooms
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1/2 cup diced red onion
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1/4 cup bacon bits
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1 pound penne pasta
Directions
1
Cook pasta according to package directions.
2
While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
3
Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
4
Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.