PASTA WITH SPINACH PESTO SAUCE
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Provided by Sheila Martin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g
LIGHT SPINACH PASTA WITH TOFU
A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!
Provided by directions
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta according to package directions but only till its almost done.
- Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
- Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
- In a large non stick skillet, heat oil.
- When oil gets hot, add the chopped garlic.
- When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
- Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
- At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
- Let it simmer.
- Add salt.
- When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
- I don't add cheese, but can also do the last step in the oven with mozzarella on top.
- I like this hot and cold--tastes good every way.
Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3
TOFU & SPINACH PESTO
Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!!
Provided by Geniale Genie
Categories Spreads
Time 5m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
- Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
- Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).
TOFU-STUFFED PASTA SHELLS
Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TOFU & SPINACH CANNELLONI
Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
- Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
- Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
- Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.65 milligram of sodium
PASTA WITH TOMATOES AND SPINACH
A quick and easy pasta dish with cherry tomatoes, spinach and olives. The tomatoes are combined with cheese and creme fraiche to create a light sauce that makes for a fresh and tasty pasta dish.
Provided by Michelle Alston
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of olive oil in a large saute pan.Add the chopped onion along with a small pinch of sea salt. Cook until the onion is translucent and springy. Make sure to stir the onion often to avoid burning.
- Add 3 cloves of minced garlic to the onion and cook for a minute or two.Now add the cherry tomatoes. Cook until they start to break down slightly.Add a tablespoon of balsamic vinegar to the pan followed by 2 tablespoons of red pesto. Stir well, you should have some sauce now. Cook for a minute or two then stir in the black olives.
- Cook the pasta according to the packet instructions. Reserve about half a cup of pasta water before you drain the pasta.
- Add the creme fraîche to the tomatoes one tablespoon at a time stirring all the time. Once all the creme fraîche has been added stir in the grated cheese.Now start slowly adding the pasta water. Again you will need to do this slowly while stirring all the time. Add a few tablespoons at a time making sure the sauce is to your preference. Too much water will result in a watery sauce so go slowly. Season with the remaining salt and pepper.
- Once you have the consistency you like add the spinach. I do this one handful at a time and once that has wilted down add the next handful.Finally, tip the cooked pasta into the pan, stir in the basil and serve immediately. Top with more grated cheese if you wish.
Nutrition Facts : Calories 777 kcal, Carbohydrate 125 g, Protein 30.4 g, Fat 17.5 g, SaturatedFat 3.5 g, Cholesterol 164 mg, Sodium 632 mg, Fiber 2.6 g, Sugar 3.2 g, ServingSize 1 serving
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- 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.
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