Hy-Vee Recipes and Ideas

Directions

1. Step1
   Cook spaghetti and spinach separately according to package directions.
2. Step2
   Meanwhile, puree the silken tofu in a blender container with 1 or 2 tablespoons of the water.
3. Step3
   Drain cooked spinach. Add it to the blender container. Blend until smooth, gradually adding the remaining water.
4. Step4
   Add pesto and blend just to mix.
5. Step5
   Pour sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.
6. Step6
   Lower-Fat Pesto: Combine 1 cup packed basil leaves, 2 large cloves garlic, 1 tablespoons olive oil and 2 tablespoons water in food processor or blender. Whirl until pureed, stopping to scrape down sides as needed. Refrigerate pesto if going to use within a few days or freeze it in an ice-cube tray. (Each cube is about 2 tablespoons.) When frozen, pop out the cubes and store in a freezer container, to remove as needed.