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Post by marlaoh on Sept 1, 2002 8:06:33 GMT -6
Pasta with Spinach Pesto Sauce
Ingredients 16 ounces fresh spinach, washed and chopped 6 ounces low-fat, firm silken tofu 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/8 cup low-sodium chicken broth 1/2 cup grated Parmesan cheese 1/2 teaspoon ground black pepper 1 teaspoon Italian seasoning 10 ounces fresh mushrooms, thinly sliced 6 ounces fresh sliced shiitake mushrooms 1/2 cup diced red onion 1/4 cup bacon bits 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. Makes 4 -6 servings
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