Ingredients
- 16oz of pasta
- 14oz Tofu cut into bite sized cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 6 ounces of fresh baby spinach
- 1/2 cup of cherries cut into halves or quarters
- 1/4 teaspoon ground nutmeg
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped pecans, toasted
- 1/4 cup pine nuts, toasted
Recipe
Cook pasta according to package directionsMeanwhile, in a small bowl, toss tofu with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tofu; cook and stir until no lightly browned. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with tofu mixture. Sprinkle with cheese and nuts.
Adapted from Taste of Home