Pesto Pasta with Tofu and Tomatoes

I read recently that if you replace the meat in your meals just one day a week with vegetables you'll have more impact on reducing global warming than if you ate 100% of your food from locally grown sources. I don't know what's true and what's hype, but if you want to try eating a non-meat dish this week - whether it's for environmental reasons, as a health boost, or just because you want to lighten your meals with the warmer weather - here's an easy and satisfying recipe to try.

I'm not a huge fan of tofu, and I know for some of you eating too much soy may not be a good thing - you could substitute meaty Baby Bella mushrooms for the tofu if that's more to your taste. If you use tofu, make sure to purchase the firm style, not the silken. And if you want to up the healthiness of this dish, use a whole grain spaghetti!

Pesto Pasta with Tofu and Tomatoes
Serves 4

1/2 pound spaghetti, cooked and drained
1 pound firm tofu, cut into 1" cubes
20 whole cherry tomatoes
1 cup pesto sauce, homemade or store bought

Heat grill to high. Thread tofu cubes and cherry tomatoes onto 4 skewers and gently coat with some pesto sauce. Grill just until tofu is warmed through and tomatoes begin to split, about 2 minutes total, turning once. Toss remaining pesto with the hot pasta. Serve tofu and tomato skewers on top of pasta and pass Parmigiano-Reggiano at the table for topping.