Pasta with Spinach Pesto Sauce

A flavorful puree of spinach, tofu, lemon juice, garlic, chicken broth, Parmesan cheese, pepper and Italian seasoning is added to sauteed onions and mushrooms to make a mouthwatering sauce for hot pasta. Add bacon bits and Parmesan to serve.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 451 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon minced garlic
• ¼ cup bacon bits
• 1 pound penne pasta
• 6 ounces fresh sliced shiitake mushrooms
• 16 ounces fresh spinach, washed and chopped
• 6 ounces low-fat, firm silken tofu
• ⅛ cup low-sodium chicken broth
• 10 ounces fresh mushrooms, thinly sliced
• ½ cup diced red onion

Recipe Instructions

Step 1

Cook pasta according to package directions.

Step 2

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.

Step 3

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.

Step 4

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.