Title: Spinach Spaghetti
Categories: Veg03
Yield: 1 servings

12 oz Spaghetti
10 oz Frozen chopped spinach
5 oz Silken tofu; (optional)
1/2 c Water
1/4 c Lower-Fat Pesto; (recipe
-follows)
Parmesan-style soy cheese

------------------------------LOWER-FAT PESTO------------------------------
1 c Packed basil leaves
2 lg Clov garlic
1 tb Olive oil
2 tb Water

If you keep pesto cubes (below) in the freezer, this is a very quick and
easy meal. You may substitute purchased pesto, but it will be considerably
higher in fat.

Cook the spaghetti and spinach according to package directions. Meanwhile,
pur‚e the silken tofu in a blender container with 1 or 2 Tbs of the water.
Drain the cooked spinach and add it to the container; blend until smooth,
gradually adding the remaining water. Add the pesto and blend just to mix.

Pour the sauce over the cooked pasta and toss to coat well. Serve
immediately, passing Parmesan-style soy cheese at the table, if desired.

Yield: 12 servings Serving size: 1 cup

Per serving: 122 calories, 1 g total fat (0.2 g sat fat), 5 g pro, 22 g
carb, 0 g fiber, 21 mg sodium, 0 mg cholesterol

Exchanges: 1 starch, 1 vegetable

Lower-Fat Pesto: Combine all ingredients in food processor or blender.
Whirl until pur‚ed, stopping to scrape down sides as needed.

Store the pesto in the refrigerator if you are going to use it within a few
days, or freeze it in an ice cube tray (each cube is about two
tablespoons). When frozen, pop the cubes into a freezer container and
remove them as needed.

Yield: 1/2 cup (4 servings) Serving size: 2 Tbs Per serving: 33 calories, 3
g total fat (0.5 g sat fat), 0 g pro, 1 g carb, 0.1 g fiber, 4 mg sodium, 0
mg cholesterol Exchanges: 1/2 fat

Recipe by: http://soyfoods.com/SimplySoy/ 3/99

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