Pasta With Spinach Pesto Sauce

Photo: flickr user Brett L.

Ingredients

1 16 oz bag pre-washed baby spinach

6 ounces low-fat silken tofu (½ block) firm

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 tablespoons nonfat reduced sodium chicken broth

1/4 cup fat-free Parmesan with herbs 1/2 teaspoon ground black pepper

1 teaspoon dried Italian seasoning

1 10 oz pkg pre-sliced mushrooms

4 cups oz sliced fresh shiitake mushrooms to equal 1

1/2 cup red onion diced

1/4 cup bacon bits

1 pound penne pasta

Preparation

Cook pasta according to package directions. 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. 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.

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.

NOTES : This sounds good and could easily be made vegetarian. It didn't specify how many people it served so I guessed.