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    Pasta: 8 pt. Pasta with Spinach Pesto


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    16 ounces spinach -- baby
    6 ounces tofu, firm -- sliken
    2 tablespoons fresh lemon juice
    1 tablespoon garlic -- minced
    2 tablespoons nonfat chicken broth -- reduced sodium
    1/4 cup nonfat parmesan cheese
    1/2 teaspoon ground black pepper
    1 teaspoon dried italian seasoning
    10 ounces mushrooms -- sliced
    4 ounces shiitake mushrooms -- sliced to equal 1 cup
    1/2 cup red onion -- diced
    1/4 cup bacon bits
    1 pound pasta shells -- penne

    Recipe



    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 sautŽ 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.

    Serves 6. "8 Points Per Serving"

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    Per serving: 426 Calories (kcal); 4g Total Fat; (8% calories from fat); 21g Protein; 81g Carbohydrate; 4mg Cholesterol; 229mg Sodium
    Food Exchanges: 5 Grain Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
 

 

 

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