This is quick (about 20 minutes from start to serving), unusual and very savory. It also provides a great way to eat your greens without resorting to a salad. You can just as easily make this vegetarian by simply omitting the tuna.
6 ounces cream cheese, room temperature
1/3 cup plain, nonfat yogurt
4 ounces (about 2 1/2 cups) spinach, thoroughly rinsed
4 teaspoons fresh lemon juice
2 teaspoons dried basil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 6 1/4-ounce can water-packed tuna, drained
6 cups dried bow tie (farfalle) pasta
Put some water on to boil for the pasta and in the meantime, put four plates into a low oven to keep them warm. Place all ingredients except tuna and pasta into a food processor or blender and process in several brief spurts, until just combined. Scrape down the sides of the food processor bowl and process once more, briefly.
Transfer the sauce from the food processor to a microwave-safe bowl. Stir the tuna into the sauce and set aside.
Add pasta to the boiling water and cook according to package directions. About 1 minute before the pasta will be done, place the sauce in the microwave and cook on full power for 30 seconds. Remove from microwave, stir and cook on full power another 30 seconds, repeating once or twice more until sauce is completely hot.
Drain the pasta and divide among the four warmed plates. Pour sauce over pasta and serve immediately. Makes 4 servings.
-- Shared by PG free-lance
food writer Catherine Vodrey
Thursday, December 14, 2000
