Pasta with Spinach Pesto Sauce
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Description
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Ingredients
- 16 ounces fresh spinach, washed and chopped
- 6 ounces low-fat, firm silken tofu
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- ⅛ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 10 ounces fresh mushrooms, thinly sliced
- 6 ounces fresh sliced shiitake mushrooms
- ½ cup diced red onion
- ¼ cup bacon bits
- 1 pound penne pasta
Directions
- 1. Cook pasta according to package directions.
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition Facts
serving: 4 -6 servings
calories: 450.8 kcal
carbohydrates: 76.7 g
protein: 25.2 g
saturated fat: 2.4 g
cholesterol: 11.1 mg
sodium: 416.6 mg
fiber: 6.5 g
sugar: 5.8 g
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