Spinach Spaghetti

FOODISTA
11Ingredients
20Minutes
140Calories

Ingredients

US|METRIC
  • 12 ounces spaghetti
  • 10 ounces frozen chopped spinach
  • 5 ounces silken tofu (optional)
  • 1 cup water
  • pesto (cup Lower-Fat, recipe follows)
  • Parmesan
  • soy cheese
  • 1 cup basil leaves (packed)
  • 2 garlic (lrgs clov)
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. Pour the sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.
    Discover more recipes from Foodista

    NutritionView More

    140Calories
    Sodium2% DV40mg
    Fat5% DV3g
    Protein12% DV6g
    Carbs8% DV23g
    Fiber8% DV2g
    Calories140Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium40mg2%
    Potassium170mg5%
    Protein6g12%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A60%
    Vitamin C4%
    Calcium10%
    Iron10%

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

    PlanShop