Spinach Spaghetti


Side Dish
Spinach Spaghetti

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Servings and Ingredients

Serves 12
12 oz. spaghetti noodles
1 (10 oz) pkg frozen chopped spinach
5 oz. silken tofu
½ c. water
¼ c. Lower-Fat Pesto (recipe follows)
Parmesan-style soy cheese, optional


  1. Cook spaghetti and spinach separately according to package directions.
  2. Meanwhile, puree the silken tofu in a blender container with 1 or 2 tablespoons of the water.
  3. Drain cooked spinach. Add it to the blender container. Blend until smooth, gradually adding the remaining water.
  4. Add pesto and blend just to mix.
  5. Pour sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.
  6. 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.

Nutrition facts


122 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 21mg
  • Total Carbohydrates: 22g
  • Protein: 5g

Recipe Source:

Iowa Soybean Promotion Board.