Pasta With Spinach Pesto Sauce

16 ounces spinach -- baby
6 ounces tofu, firm -- sliken
2 tablespoons fresh lemon juice
1 tablespoon garlic -- minced
2 tablespoons nonfat chicken broth -- reduced sodium
1/4 cup nonfat parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon dried italian seasoning
10 ounces mushrooms -- sliced
4 ounces shiitake mushrooms -- sliced to equal 1 cup
1/2 cup red onion -- diced
1/4 cup bacon bits
1 pound pasta shells -- penne

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 sauté 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.

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Low-Fat Spaghetti with White Bean Sauce (Weight Watcher Recipe)

1 tablespoon olive oil
2 cloves garlic -- minced
1 red onion -- finely chopped
1/2 stalk celery -- cut into 1/4" dice
1 cup navy beans, canned -- navy or great northern, cooked
1/4 cup parsley -- finely chopped
1/2 teaspoon hot pepper flakes -- optional
1 cup vegetable broth
salt and pepper -- to taste
10 ounces cooked spaghetti
2 ounces nonfat parmesan cheese

Heat olive oil in non-stick frying pan. Add garlic, onion, bell pepper, and celery
and cook over medium heat until soft.
Stir in white beans and add vegetable stock, half the parsley, the pepper flakes
(if using) and salt and pepper to taste. Simmer until beans are quite soft.
Coarsely mash half the beans with a fork. Cook spaghetti until al dente. Drain well.
Transfer spaghetti and bean sauce to a large shallow bowl and mix well.
Sprinkle the spaghetti with remaining parsley and serve at once with freshly
grated cheese on top. Weight Watcher Recipe,

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