Ingredients
5
5 servings
- •16 ounces fresh spinach, washed and chopped
- •6 ounces low-fat, firm silken tofu
- •2 tablespoons fresh lemon juice
- •1 tablespoon minced garlic
- •0.125 cup low-sodium chicken broth
- •0.5 cup grated Parmesan cheese
- •0.5 teaspoon ground black pepper
- •1 teaspoon Italian seasoning
- •10 ounces fresh mushrooms, thinly sliced
- •6 ounces fresh sliced shiitake mushrooms
- •0.5 cup diced red onion
- •0.25 cup bacon bits
- •1 pound penne pasta
Instructions
- 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.
Nutritional Facts
Per 5 servings
- Calories: 451
- Carbohydrate: 77g
- Fat: 7g
- Fiber: 7g
- Protein: 25g
- Sugar: 6g
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