Pasta with Greens, Tofu, and Pine Nuts

Two pan dinner with lots of greens. Just made this one up from what we had.

2 - 10 oz bags of spinach
1 - 5 oz box of arugula
1 - onion, chopped
3 cloves of garlic, minced
4 tbsp olive oil, divided
8 oz of whole wheat penne pasta
14 oz of firm tofu
4 tbsp pine nuts
salt
pepper

Bring water to boil in pasta pot and add salt. Blanch one bag of spinach at a time and then drain under cool running water. Repeat for arugula. Squeeze excess water out of arugula and spinach and chop. Reserve water for pasta.

Toast pine nuts over medium heat.

Saute onion in 3 tbsp of the oil over medium high heat for 2-3 minutes. Add the garlic and saute for 30 seconds. Add the tofu and the chopped greens. Add half a cup of water from pasta pot. Add salt and pepper and cook till heated through. Add more water as needed.

Cook the pasta. Drain pasta and add to greens. Drizzle with remaining 1 tbsp of oil and sprinkle with pine nuts.

The first couple of bites I remembered why I am better at following other peoples recipes. Once I relaxed I found this quite satisfying with some course salt on it. I would feed this to me and Matt again to satisfy our greens cravings but probably would not serve it to any one else. Prep 4, Taste 2.5.