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LINGUINE WITH TOMATOES & TOFU

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YIELD

6 servings

ACTIVE

20 minutes

TOTAL

30 minutes

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1 LB LINGUINE OR SPAGHETTI PASTA

4 LARGE RIPE TOMATOES, CUT IN CHUNKS

½ CUP FRESH BASIL, CHOPPED

3 TBSP OLIVE OIL

2 TBSP MINCED GARLIC

½ TSP EACH SALT AND PEPPER

1 PKG (14 OZ) FIRM TOFU, DRAINED, PATTED DRY AND CUT IN ¾-IN. CUBES

1 BAG (10 OZ) FRESH SPINACH, TOUGH STEMS REMOVED, LEAVES CHOPPED

1 TBSP WATER

Cook pasta as package directs; drain, reserving image cup cooking water. Return pasta to pot.

While pasta cooks, stir tomatoes, basil, 1 Tbsp each oil and garlic, and the salt and pepper in a bowl to mix.

Heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add tofu and sauté 4 to 5 minutes until lightly golden. Add remaining 1 Tbsp garlic; sauté 30 seconds or until aromatic. Add spinach and reserved cooking water. Cover and cook 2 to 3 minutes until wilted.

Toss pasta with tomato and tofu mixtures and up to image cup reserved cooking water to loosen pasta.

SERVE WITH

Grated Parmesan

PER SERVING

CALORIES 433 TOTAL FAT 11G SATURATED FAT 2G CHOLESTEROL 0MG SODIUM 248MG

TOTAL CARBOHYDRATES 67G DIETARY FIBER 6G PROTEIN 18G