Creamy Spinach and Tofu Spaghetti

Ingredients

2 cups cherry tomatoes, halved

Cooking spray

4 teaspoons olive oil, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups tightly packed fresh baby spinach (about 1 1/4 ounces)

1 1/2 cups cubed reduced-fat silken tofu (about 6 ounces)

1 cup fresh basil leaves

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1 tablespoon red wine vinegar

3/4 teaspoon salt

2 garlic cloves, minced

4 cups hot cooked whole wheat spaghetti (about 8 ounces uncooked) (Barilla Plus elbow mac is good for this)

2 tablespoons pine nuts, toasted

Preparation

.    Preheat oven to 450°.

.    Place tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Drizzle tomatoes with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon freshly ground pepper. Bake at 450° for 7 minutes or until tender.

.    Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon freshly ground black pepper, spinach, tofu, and next 5 ingredients (through garlic) in a food processor; process until smooth.

.    Combine spinach mixture and pasta in a large skillet; cook over low heat 2 minutes or until thoroughly heated, stirring occasionally. Gently stir in tomatoes and toasted pine nuts. Serve immediately.

Maureen Callahan, Cooking Light 
MAY 2006