Pasta with Spinach Pesto Sauce

February 27, 2010

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

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: