Spinach Spaghetti

Photo: flickr user mdid

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

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.

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.

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.

Pour the sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.

Yield: 12 servings

Serving size: 1 cup

Lower-Fat Pesto: Combine all ingredients in food processor or blender. Whirl until pureed, stopping to scrape down sides as needed.

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).

When frozen, pop the cubes into a freezer container and remove them as needed.

Yield: 1/2 cup (4 servings)

Serving size: 2 Tbs

Cuisine:"African/middle Eastern"