Spinach Spaghetti Recipe

Name: Spinach Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces spaghetti; 10 ounces frozen chopped spinach; 5 ounces silken tofu optional; 1 cup water; pesto cup Lower-Fat, recipe follows; Parmesan; soy cheese; 1 cup basil leaves packed; 2 garlic lrgs clov; 1 tablespoon olive oil; 2 tablespoons water

Servings: persons

12 ounces spaghetti
10 ounces frozen chopped spinach
5 ounces silken tofu optional
1 cup water
pesto cup Lower-Fat, recipe follows
Parmesan
soy cheese
1 cup basil leaves packed
2 garlic lrgs clov
1 tablespoon olive oil
2 tablespoons water

1
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.
2
Cook the spaghetti and spinach according to package directions. Meanwhile, puree the silken tofu in a blender container with 1 or 2 Tbs of the water.
3
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.
4
Pour the sauce over the cooked pasta and toss to coat well. Serve immediately, passing Parmesan-style soy cheese at the table, if desired.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces spaghetti, 10 ounces frozen chopped spinach, 5 ounces silken tofu optional, 1 cup water, and more.

Yes, Spinach Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Spaghetti

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