| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low fat, Pasta |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable broth |
| 2 |
tb |
Minced onion |
| 1 |
|
Clove garlic, minced |
| 10 |
oz |
Fresh spinach, washed and |
|
|
Stemmed(about 6 cups) |
| 2 |
tb |
Mellow white miso |
|
pn |
Nutmeg |
| 1/2 |
|
(10 5 oz.) pkg. lite firm |
|
|
Silken tofu, diced |
| 12 |
oz |
Uncooked pasta |
|
|
Fresh basil or parsley, for |
|
|
Garnish |
INSTRUCTIONS
* Bring water to boil in a stockpot. Add onion and garlic and cook for 5
minutes. Add spinach, cover and cook until spinach wilts, about 2 min. *
Stir in miso, nutmeg and tofu. Transfer soup in batches to a food processor
or blender and puree. Add aditional water as needed to achieve a creamy
consistency. Set aside. *Cook pasta al dente according to package
directions. Drain and toss hot pasta with spinach sauce. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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