Friday, June 03, 2005

Creamy Spinach and Tofu Spaghetti

Creamy Spinach and Tofu Spaghetti (Adapted from CL)

2 cups cherry tomatoes, halved
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups tightly packed fresh baby spinach
6 ounces cubed silken tofu
1 cup fresh basil leaves
1 ounce grated fresh pecorino Romano cheese
1 tablespoon red wine vinegar
3/4 teaspoon salt
2 garlic cloves, minced
8 ounces whole wheat spaghetti, cooked
3 tablespoons pine nuts, toasted

Preheat oven to 450

Place tomatoes in a small bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon pepper. Place tomatoes, cut sides up, on a baking sheet coated with cooking spray. Bake for 7 minutes or until tender.

Using a food processor, process the other 2 teaspoons oil, remaining 1/4 teaspoon freshly ground black pepper, spinach, tofu, basil, cheese, red wine vinegar, salt and garlic until smooth.

In a large skillet over medium heat, combine spinach mixture and pasta. Cook about 2 minutes or until thoroughly heated, stirring occasionally. Gently stir in tomatoes and toasted pine nuts.

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