pasta - Capellini with Tofu-Basil Sauce

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* Exported from MasterCook *

 

Capellini with Tofu-Basil Sauce

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu -- cubed

5 tablespoons olive oil

2 medium garlic cloves -- minced

1/4 cup pine nuts

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound capellini pasta -- cooked

1/2 cup fresh basil leaves -- chopped

Romano cheese (optional) -- grated

 

In a large saucepan, heat 3 tablespoons of oil over medium-low heat. Saute the

garlic until softened, but not browned.

 

Add the pine nuts, increase the heat to medium, and cook, stirring frequently,

until the nuts are lightly browned.

 

Season with salt and pepper, and add the tofu, tossing frequently for 3 minutes.

 

Remove the mixture from the heat, and season with additional salt and pepper, if

desired.

 

In a serving bowl, mix the cooked pasta and the tofu mixture.

 

Add the remaining 2 tablespoons of oil, basil, and Romano cheese, if desired,

and mix again. Serve immediately.

 

Description:

" The herbed sauce creates a light and refreshing pasta dish - perfect

for a summertime meal served with a bottle of your favorite wine. "

 

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Per Serving (excluding unknown items): 192 Calories; 18g Fat (78.1% calories

from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 184mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0