Creamy Spinach and Tofu Spaghetti

This heart-healthy pasta dish blends tofu--a food Katie Nunes wanted to incorporate into her diet--and spinach to create a creamy sauce for the pasta. The whole wheat pasta also provides a serving of whole grains.

Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

• 2  cups  cherry tomatoes, halved
• Cooking spray
• 4  teaspoons  olive oil, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 2  cups  tightly packed fresh baby spinach (about 1 1/4 ounces)
• 1 1/2  cups  cubed reduced-fat silken tofu (about 6 ounces)
• 1  cup  fresh basil leaves
• 1/4  cup  (1 ounce) grated fresh pecorino Romano cheese
• 1  tablespoon  red wine vinegar
• 3/4  teaspoon  salt
• 2  garlic cloves, minced
• 4  cups  hot cooked whole wheat spaghetti (about 8 ounces uncooked)
• 2  tablespoons  pine nuts, toasted

Preparation

Preheat oven to 450°.

Place tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Drizzle tomatoes with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon freshly ground pepper. Bake at 450° for 7 minutes or until tender.

Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon freshly ground black pepper, spinach, tofu, and next 5 ingredients (through garlic) in a food processor; process until smooth.

Combine spinach mixture and pasta in a large skillet; cook over low heat 2 minutes or until thoroughly heated, stirring occasionally. Gently stir in tomatoes and toasted pine nuts. Serve immediately.

Nutritional Information

Calories:

306 (31% from fat)

Fat:

10.6g (sat 2.1g,mono 4.8g,poly 2.6g)

Protein:

14g

Carbohydrate:

43.4g

Fiber:

8g

Cholesterol:

7mg

Iron:

3.1mg

Sodium:

573mg

Calcium:

138mg