Ingredients

  • 16 ounces baby spinach (pre-washed)
  • 6 ounces low fat silken tofu (½ block firm)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 tablespoons reduced sodium chicken broth (nonfat)
  • 1/4 cup parmesan
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon italian seasoning (dried)
  • 10 ounces sliced mushrooms (pre-)
  • 4 cups fresh shiitake mushrooms (oz sliced, to equal 1)
  • 1/2 cup red onion (diced)
  • 1/4 cup bacon bits
  • 1 pound penne pasta

Directions

  1. 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.
  2. Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired.
  3. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
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NutritionView more

590Calories
Sodium16%DV380mg
Fat11%DV7g
Protein59%DV30g
Carbs35%DV104g
Fiber40%DV10g

PER SERVING *

Calories590Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat
Cholesterol<5mg1%
Sodium380mg16%
Potassium1510mg43%
Protein30g59%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate104g35%
Dietary Fiber10g40%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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