Spinach spaghetti

Yield: 1 servings

Measure Ingredient
12 ounces Spaghetti
10 ounces Frozen chopped spinach
5 ounces Silken tofu; (optional)
½ cup Water
¼ cup Lower-Fat Pesto; (recipe follows)
\N \N Parmesan-style soy cheese
1 cup Packed basil leaves
2 larges Clov garlic
1 tablespoon Olive oil
2 tablespoons Water

LOWER-FAT PESTO

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.

Cook the spaghetti and spinach according to package directions. Meanwhile, pur‚e the silken tofu in a blender container with 1 or 2 Tbs of the water.

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.

Pour the sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.

Yield: 12 servings Serving size: 1 cup Per serving: 122 calories, 1 g total fat (⅕ g sat fat), 5 g pro, 22 g carb, 0 g fiber, 21 mg sodium, 0 mg cholesterol Exchanges: 1 starch, 1 vegetable Lower-Fat Pesto: Combine all ingredients in food processor or blender.

Whirl until pur‚ed, stopping to scrape down sides as needed.

Store the pesto in the refrigerator if you are going to use it within a few days, or freeze it in an ice cube tray (each cube is about two tablespoons). When frozen, pop the cubes into a freezer container and remove them as needed.

Yield: ½ cup (4 servings) Serving size: 2 Tbs Per serving: 33 calories, 3 g total fat (½ g sat fat), 0 g pro, 1 g carb, ⅒ g fiber, 4 mg sodium, 0 mg cholesterol Exchanges: ½ fat Recipe by: 3/99

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