Pesto Pasta

A tasty and simple pasta dish.

Pesto Pasta
A variation on this recipe by Taste of Home

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1 1/4 cups (about 4 ounces) sliced fresh mushrooms
1 medium red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 container (7 ounces) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
14-16 ounces cubed baked tofu, recipe follows
1 cup (4 ounces) shredded Parmesan cheese
2/3 cup pine nuts, toasted

Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.

Meanwhile, in a large skillet, sauté the mushrooms, red pepper and garlic in oil until tender. Reduce heat; stir in the artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.

Drain pasta; toss with veggie mixture and tofu. Sprinkle with cheese and pine nuts.

Baked Tofu

1 container (14-16 ounces) firm or extra-firm tofu, drained and patted dry
1 cup seasoned bread crumbs
1 tablespoon kosher salt

Preheat oven to 425ºF. Line a cookie sheet with parchment paper.

Cube the tofu into 1-inch pieces. Toss in food storage bag with bread crumbs and salt. Arrange in a single layer on cookie sheet. Bake for 12-15 minutes, or until starting to brown.