Date: Tue, 29 Aug 1995 18:56:16 -0700
From: email@example.com (C. Masters, M. Adams, P. Seaman)
Spinach Miso Pasta
1/4 cup Vegetable broth
2 Tbsp. minced onion
1 clove garlic, minced
10 oz. fresh spinach, washed and stemmed(about 6 cups)
2 TBsp. mellow white miso
pinch of nutmeg
1/2(10.5 oz.) pkg. lite firm silken tofu, diced
12 oz. uncooked pasta
Fresh basil or parsley, for garnish
* 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.
Per Serving: 170 cal.; 8G prot.; 272mg sod.; 31g carb.; 1g fat; 0mg chol.;