Creamed Spinach Toss

Another Friday of Lent has arrived and so goes the meat for the day. As much as I would love to load up on seafood and shellfish every Friday for the next 40 days, I'm pretty sure my heart and my cholesterol would thank me if I didn't :D But boy does jumbo prawns and steamed crabs sound delicious....mmmmmmmm SARAP! However, I am trying to refrain from giving in to the urge to indulge in my favorite ocean critters.

So I've whipped up a quick Creamed Spinach Toss that is great with gluten free brown rice penne (try my favorite at Trader Joe's in the pasta aisle) but is equally tasty over a bowl of steaming hot rice. Not only is the dish meat free, gluten free but it was also a HUGE hit with the husband who A: Doesn't like spinach and B: Doesn't like tofu (which this recipe has both!) Bigger shocker, he loved it and didn't even realize either of those items were in the dish...lol...Love when that happens! He even took the leftovers to work for lunch today :D GO TEAM GLUTEN FREE!

Now let's get to cooking - Happy cooking and better eating y'all!

Creamed Spinach Toss:
1 package firm tofu (cubed)
Salt/Pepper
Lemon flavored olive oil
2 cloves garlic (finely minced)
1 cup frozen spinach (thawed)
2/3 cup white wine
Zest of 1 lemon
1/2 cup heavy cream
1 package Trader Joe's Brown Rice Penne
Fresh grated parmesan cheese (for garnish)

- Bring water in a large pot to a boil; cook pasta until al dente. Drain, drizzle with lemon olive oil and set aside.
- Then heat olive oil in large pan over medium-high heat. Stir fry tofu; seasoning with salt and pepper.
- Add garlic and lemon zest (cook until soft and fragrant). Deglaze pan with wine and continue cooking until wine reduces.
- Reduce to simmer and whisk in heavy cream; simmer just until cream is heated through.
- Pour mixture over penne and toss. Garnish with grated parmesan and serve immediately.

**Equally delicious over a bowl of hot rice (white or brown) pick your favorite and ENJOY!**